Cal-Mex Tortilla Bake
An infusion of flavors are found in this tasty Southwestern layered casserole made with chili-seasoned ground beef and tomatoes, Monterey Jack and ricotta cheeses, green chiles and flour tortillas.
1 tablespoon vegetable oil
1 onion, finely chopped
1 pound lean ground beef
1 (14-ounce) can ready-cut tomatoes
1/4 cup tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
4 large flour tortillas
1 (4-ounce) can diced green chiles
1 (15-ounce) container ricotta cheese
2 cups shredded Monterey Jack cheese
- In large skillet heat oil over medium-high heat. Add onion and beef; sauté, breaking up large chunks, until beef is no longer pink, about 5 minutes. Drain off excess fat. Add tomatoes, tomato paste, cumin and chili powder; mix well. Reduce heat, cover and simmer 15 minutes.
- Meanwhile, preheat oven to 375°F (190°C). Grease a 13x9x2-inch baking dish; set aside.
- Heat tortillas in a dry skillet over high heat until lightly browned, about 10 seconds per side.
- Season meat sauce with salt and pepper to taste.
- Place 2 tortillas in the bottom of the baking dish, cover with half the chiles, half the ricotta cheese, and half the meat sauce. Repeat layers: tortillas, chiles, ricotta cheese and meat sauce. Top with shredded cheese.
- Cover casserole with aluminum foil and bake on a baking sheet for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and lightly browned.
Makes 6 servings.