Description
A delicious beef and cheese tortilla casserole, perfect for feeding a crowd!
Ingredients
Scale
- 20 6-inch corn tortillas
- 1 10-ounce can Ro-Tel tomatoes
- 1½ cups beef broth, (divided)
- 2 pounds 85% lean ground beef
- 2 tablespoons vegetable or canola oil
- 2 medium sweet onions, (finely chopped)
- 4 large garlic cloves, (minced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 15-ounce cans tomato sauce
- 16 ounces (4 cups) Colby Jack cheese, (shredded)
- ½ cup chopped fresh cilantro
- 1 teaspoon Tabasco sauce
- salt and pepper
Instructions
- Adjust the oven rack to the middle position, and heat the oven to 450℉. Spray a 9×13-inch baking dish with nonstick spray.
- Toast the tortillas, one at a time, in a 12-inch nonstick skillet over medium-high heat until lightly browned (about 20 seconds per side); transfer to a plate and cover with a dish towel.
- Tear 8 toasted tortillas into pieces and add them to the bowl of a food processor. Add the tomatoes and their juice and ¾ cup of the broth and process until smooth; transfer to a large bowl.
- Add the beef to the skillet and cook over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef in a colander and then stir it into the processed tortilla mixture.
- Add oil and onion to the empty skillet and cook over medium heat until softened, about 5 minutes. Stir in the garlic, chili powder, and cumin and cook until fragrant (30 seconds).
- Stir in the tomato sauce and the remaining ¾ cup of broth and simmer until slightly thickened, 5 to 7 minutes; transfer to a separate bowl.
- Add half of the tomato sauce mixture to the bowl with the beef. Then add 1½ cups Colby Jack, cilantro, and Tabasco to the beef mixture as well. Season it all with salt and pepper.
- Arrange 6 toasted tortillas in the bottom of the prepared dish (overlapping slightly). Spread the beef mixture evenly into the dish, then top with the remaining 6 tortillas followed by the remaining tomato sauce mixture.
- Bake until the filling is bubbling around the edges (about 30 minutes). Sprinkle with the remaining 2½ cups of cheese and continue to bake until the cheese is browned, 15 to 20 minutes.
- Let the casserole cool for 20 minutes before serving.
Notes
- For extra flavor, you can add some diced jalapeños to the beef mixture.
- This casserole is perfect for meal prep and can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg