King Ranch Casserole, in all it’s variations, has been a staple chicken casserole for as long as I can remember. This beef variation is as good, if not better!
Servings: 6-8Prep Time: 15 minutes Cook Time: 30 minutes
5-1/2 cups shredded beef (fully cooked brisket or pot roast)
2 Tbsp. vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 Tbsp. fresh jalapeno, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
1 Tbsp. chili powder
12 ounces canned evaporated milk
1 can Rotel diced tomatoes and green chilies
1 can condensed beef broth or about 1-1/2 cups broth
8 ounces grated cheddar or Mexican blend cheese
12 corn tortillas
Add oil to large heated skillet and saute onion, peppers and jalapeno.
Mix in all spices and cook until onion is translucent.
Add milk, tomatoes and broth. Bring to a simmer.
Remove from heat. Stir in beef and cheese.
Cut tortillas into quarters and placed half into a greased 2-1/2 quart casserole dish. Top with half of the beef mixture. Repeat layers, ending with beef mixture.
Bake at 350°F for 30 minutes.
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