So it has been WAY too long since I’ve posted a recipe. Life can sometimes be super hectic as priorities come first. So I figured I better make up for the extended delay with this Gluten Free GOODIE!!
12 Corn tortillas
2 1/2 lbs ground beef
3 cans of Mild diced tomatoes with green chilies (drained)
2 cups taco blend cheese
2 cups shredded Velveeta cheese
2 tablespoons Cumin
2 tablespoons coriander
2 tablespoons chili powder
1 tablespoons smoked Paprika
6 dollops of sour cream
6 jalapeño slices
Salt and pepper
Pre-Heat a large cast iron skillet on medium high. Place 1 corn tortilla in skillet for approximately 10-15 secs on both sides till slightly browned and charred. Do this for each one. Put off to the side on a clean kitchen towel.
Brown ground beef in a large skillet, half way through the browning stage, add above spices. Continuing till fully cooked. Add salt and pepper to taste.
Using a 9×9 deep casserole dish. Layer 9 corn Tortilla on the bottom, cooked meat, and layer about a handful of cheese( both blends) and lastly, 1 can of diced tomatoes ( 1 can for each layer) . Do this for each layer ( I usually get about 3 layers). Put into a 375 preheated oven for about 20-25 minutes. Once cheese is melted and slightly brown, remove and let rest for about 10 mins. Top with dollops of sour cream, sliced jalapeños, chopped parsley or cilantro.
Prep time: approx 15 mins
Cook time: approx 20-25 min