Tex-Mex layered casserole
 | Home |
| What's for Supper? |
| My Shoes |
| Pretty Flowers |
| What's she done now? |
| How'd she do that? |
| Site Map |
Links Of Interest
| My Beauty Representative http://dminton.avonrepresentative.com |
| A Good Cause http://www.chadderbox.org |
| An Educated Opinion http://rehor.blogspot.com |
| A Place to Turn http://www.vcftemple.org |
| The Best Financial Advice http://www.daveramsey.com |
| My Favorite Cook Helps http://www.kraftfoods.com |
| http://www.foodnetwork.com |
| About us |
| Contact Us |
1 lb. of hamburger (leaner the better, there is no draining)
10 oz. chorizo
1 tsp. paprika
2 tsp. cumin
1/4 c. masa flour (to help absorb liquid/grease)
black pepper
In a food processor blend together the following:
8 oz. can crushed pineapple
6 oz. can tomato paste
15 oz. can tomato sauce
1/2 c. sour cream
1 tsp. cumin
1 tsp. paprika
2 tbsp. dried cilantro
Blend till smooth.
1 pkg. of flour tortillas 10 should be enough,
(corn can be
used as well if you flash fry them to prevent
being too soggy after)
4-6 c. of shredded cheese (monterey jack & colby)
in Large casserole spread a small amount of sauce in bottom. Place one layer of tortillas, then a layer of meat, spoon a layer of sauce, spread 2 c. of cheese over. Repeat these layers, this should make two of each layer, save the last layer of cheese till you have baked it for a while. Bake 350 degrees for about 45 minutes, then add last layer of cheese and bake about 10-15 more minutes to melt cheese.
serves well with chips & salsa, refried beans (black bean refried are best.)