Tortilla Casserole
From cliff 14 years agoIngredients
- 1 pound(s) boneless sirloin steak shopping list
- 6 tablespoon(s) lime juice shopping list
- 1/2 teaspoon(s) ancho chile pepper powder shopping list
- 1/4 teaspoon(s) salt shopping list
- 1 large red onion, cut into 1/2-inch slices shopping list
- 2 ear(s) (about 1 1/4 cups) fresh corn shopping list
- 2 tablespoon(s) olive oil shopping list
- 1 can(s) (15-ounce) black beans shopping list
- 1 can(s) (15-ounce) kidney beans shopping list
- 2 jalapeño peppers, seeded and sliced seeded into 1/8-inch rounds shopping list
- 1 teaspoon(s) chopped chipotle pepper shopping list
- 1/4 cup(s) low-sodium chicken broth shopping list
- 1/2 teaspoon(s) lime zest shopping list
- 6 corn tortillas shopping list
- 2 cup(s) monterey jack cheese, shredded shopping list
- 4 tomatoes, cut into 1/4-inch slices shopping list
- 1 1/2 teaspoon(s) chopped oregano shopping list
How to make it
- Preheat grill to medium-high heat.
- Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes.
- Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare.
- Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl.
- Preheat oven to 400 degrees F.
- Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak.
- Place 2 tortillas in the bottom of a 9-inch by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese.
- Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano.
- Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes.
- Bake, uncovered, for 10 more minutes.
- Serve immediately.
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