BEEF KING RANCH CASSEROLE 
5 1/2 c. shredded beef
2 tbsp. vegetable oil
1 c. onion, chopped
1/2 c. red pepper, chopped
1/2 c. green bell pepper, chopped
1 tsp. each: salt, pepper and cumin
8 oz. Cheddar cheese
12 corn tortillas
1 tsp. garlic powder
1 tbsp. chili powder
12 oz. canned evaporated milk
1 can Ro-Tel (hot)
10 1/2 oz. condensed beef broth

Add oil to large heated skillet and sauté onions, peppers and jalapeno. Mix in all spices and cook until onion is translucent. Add milk, Ro-Tel and broth; bring to a simmer. Remove from heat; stir in beef and cheese. Cut tortillas into quarters and place 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.

Serves 8.

Cooked, shredded chicken may be substituted for beef.

 

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