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Tex-Mex Gooey Casserole
Recipe By     : EMERIL LIVE SHOW #EMIA51
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   2      cups          chopped onions
   1      pound         ground beef
   1      pound         diced stew meat
   1      tablespoon    chopped garlic
   2      tablespoons   chili powder
   2      teaspoons     cumin
                        Salt and pepper
     1/4  cup            -- ¥
   1      tablespoons   tomato paste
   4      cups          peeled -- seeded, and chopped
                        -- tomatoes
   3      cups          beef stock
  10                    flour tortillas
   2      cups          grated Medium Cheddar cheese
   2      cups          grated Monterey Jack cheese

Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Yield: 6 servings

MC Formatted by Kurt Lucas <kurtl@navicom.com>

Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Apr 25, 1998, converted by MC_Buster.