Serves 6
10 small gluten free corn tortillas
1 cup gluten free beef broth, preferably low sodium
1 can Ro-Tel tomatoes and peppers, chunky style (10 ounce)
1 pound 85/15 ground beef
1 Tablespoon vegetable oil
1 onion, finely chopped
4 garlic cloves, smashed and finely chopped
1 Tablespoon chili powder
1/2 teaspoon ground cumin
1 can tomato sauce (15 ounces)
2 cups shredded cheese, Cheddar and Monterey Jack mixed, preferably Tillamook brand
1/4 cup picked jalapenos, finely chopped
2 teaspoons Tobasco or other hot sauce
1/3 cup fresh cilantro, finely chopped
1. Preheat Oven: Preheat oven to 425 degrees.
2. Heat Tortillas: In a large skillet over medium high heat, brown tortillas on each side until is spotty brown. Transfer to a plate and repeat with all tortillas.
3. Puree Tortillas: Take four of the tortillas and cut or tear into small pieces. Process in a food processor with half of the Ro-Tel and half of the broth until smooth. Mixture will still have small bits of tortilla. Add mixture to a large bowl.
4. Cook Beef: Add ground beef to hot skillet, breaking up meat into small pieces. Cook until meat is no longer pink, about 5 minutes.
5. Drain Beef: Drain meat, if necessary, and place cooked meat in the bowl with the tortilla mixture.
6. Make Sauce: Add oil and onion to skillet and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin and toss to combine. Stir in tomato sauce, remaining beef broth and the other half of the can of Ro-Tel. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat. Stir half of the tomato mixture into the beef and tortilla mixture. Add cilantro, one cup of cheese, half of the jalapenos and Tobasco sauce to bowl. Toss to combine.
7. Layer Casserole: Grease or spray a 2 quart casserole dish or a 9 x 9 baking pan, bottom and sides. Using half of the tortillas, arrange them in casserole so they cover the bottom. Spread meat mixture over tortillas. Cover with remaining tortillas. Spread remaining tomato sauce over tortillas.
8. Bake Casserole: Bake until edges are bubbly, about 30 minutes. Top with remaining cheese and jalapenos and continue to bake until cheese is brown and bubbly, about 20 more minutes. Let casserole rest for about 30 minute before cutting.
9. Garnish & Serve: Serve with sour cream, salsa and avocado, if desired. Enjoy!
