My boys love tortillas in almost any form, and this quick casserole is a fall/winter favorite of ours. It’s hearty, has it’s spice added on the side for picky palates, and warms up beautifully if you manage to save any for another day.
I got the recipe from a friend after she brought it to a potluck years ago, and fell in love. She made homemade tomatillo sauce to go with it, which I think I managed once years ago, but now use whatever green chile sauce I can get my hands on cheaply …
- 12 6-inch tortillas (I use corn)
- 1/3 c. grated parmesan or romano cheese
- 1 med. onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (optional)
- 3/4 t. dried oregano
- 3 T. olive oil or fat
- 3 med tomatoes chopped (or one 14-oz can tomatoes, with most of its liquid)
- 1/2 pt heavy cream (or 1 1/2 c. yogurt and/or cottage cheese, blended together, or even sour cream if you’re in a pinch)
- 1/2 c. grated cheese, cheddar or jack are best
- salt/pepper to taste
Preheat oven to 375.
In a large skillet, saute the onion, garlic, ground beef, and oregano in oil until the beef loses it’s pink and the onions are translucent. Stir in chopped tomatoes, cover and simmer 5 minutes till they’re juicy. Cut the tortillas into 1/2 inch wide strips, and stir them into the tomato mixture with the cream, parm/romano cheese, and salt/pepper. It should be sloppy-wet, but not too soupy. I often add a bit more dairy in some form to keep it moist.
Bake uncovered in a greased casserole dish for 30 minutes.
Top with grated cheese and return to the oven till melted, about 5 min. Serve hot, topped with Tomatillo Sauce or Salsa Verde.