My version of Rachael Ray’s recipe
3 tablespoons vegetable oil, divided
2-1/2 pounds lean ground beef
1-1/2 cups frozen corn
1/2 onion, peeled and grated
2 cloves garlic, peeled and grated
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander (optional)
salt and pepper to taste
1 cup beef stock
6 (8inch) flour tortillas
3 cups shredded Monterey jack cheese
shredded lettuce, diced tomatoes and sour cream
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown for 5 minutes. Add the seasonings and grated garlic and onion. Cook until meat is completely done. Add the frozen corn and stir in the beef stock and bring to a boil. Simmer for 3 minutes. Grease a glass 8×12 baking pan with 1 tablespoon vegetable oil. Layer in 2 flour tortillas and top with 1/3 meat mixture and 1 cup cheese. Repeat the layers two times. Bake in a pre-heated over at 400 degrees for 10-12 minutes. Cheese should be completely melted. Cut into squares and top with lettuce, tomatoes, and sour cream.
Rachael Ray’s Recipe
Grate the garlic, onion and cheese
Heat 2 tablespoons of vegetable oil in the skillet. Add the ground beef and brown for 5 minutes. While the meat continues to cook, add the seasonings and grated garlic and onions. When completely cooked add the frozen corn and stir in the beef broth and bring to a boil. Simmer for 3 minutes.
In a well oiled glass baking pan, layer 2 flour tortillas. Top with 1/3 meat mixture and 1 cup shredded Monterey Jack Cheese.
Bake in a pre-heated oven at 400 degrees for 10-12 minutes
Top with shredded lettuce, diced tomatoes and sour cream
My husband loves this and has his own name for this dish…I will keep that a secret!