1 lb ground beef
1/4 cup chopped onions
2-3 cloves fresh minced garlic (optional)
2 (14 1/2 ounce) cans ready-cut tomatoes
1 (3 ounce) can diced green chilies
1 cup sliced fresh mushrooms
2 2/3 cups canned pinto beans , drained
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas , cut into 1 inch strips
2-3 cups cheddar cheese , shredded
1 cup sour cream
Set oven to 350 degrees.
Grease a 13 x 9″ baking dish OR a casserole dish.
In a skillet, saute ground beef with onion and garlic (if using), until meat is no longer pink; drain any fat.
Add in tomatoes, chopped chilies, mushrooms, Pinto beans, chili powder and cumin, mix slightly; simmer, uncovered for 10 minutes.
In a baking dish, arrange a single layer of tortilla strips.
Pour 1/4 cup of the tomato mixture, and 1/3 of the cheese over the tortillas strips.
Set aside a little of the cheese for the top Repeat layers.
Bake for 30 minutes.
Before serving, spread a layer of sour cream over the top of casserole, and sprinkle with any remaining reserved cheese.
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Posted in category: Mexican Recipes