or by its proper name, Fiesta Casserole Enjoy. 2 cups, drained cooked pinto beans or 1 - 15 oz can pinto beans, drained 1/2 lb. ground beef 1/2 cup chopped onion 1 tsp. salt 1/4 tsp. pepper 1- 28 oz can diced tomatoes, undrained 1 - 4 oz can diced green chilies 1 garlic clove minced 1/2 tsp cumin 2 tsps. chili powder 1/2 tsp oregano 1 - 8 oz can tomato sauce 6 corn tortillas 2 cups shredded cheddar cheese Brown beef and drain drippings. Saute onion. Combine remaining ingredients - tomatoes to tomato sauce- bring to a boil and simmer 10 mins. Add beef mixture. Spread a thin layer of sauce in the bottom of a greased 9 x 13 pan. Top with three tortillas. Spread half the meat sauce on the tortillas and top with half the cheese. Repeat layers: tortillas, meat sauce cheese. Bake uncovered for 30 mins at 350 degrees. I fiddle with this a lot. I usually use some sort of flour tortilla - we like cheese flavoured especially. You need four 10" tortillas. Sunday I used tomato.I use way more cheese and have lately used Kraft's Tex Mex package of cheddar monterey jack and mozzarella. I use whatever chilies strike my fancy and usually use kidney beans instead of pinto beans Sunday I used black beans and kidney beans mixed. I add a layer of pickled peppers and black olives before the final layer of cheese. They peek through the cheese and make it look pretty. I use chicken sometimes instead of beef. It seems to take more than a half pound of chicken though to have any noticeable amount of meat. I noticed that you're supposed to simmer the sauce. If I ever did, I don't anymore. (I don't read the directions to this these days - I just make it) and that may explain why it is sometimes quite soupy. I've been using extra cheese to help avoid the soupiness, but then again lots of cheese is always good. |