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Mexican Beef Tortilla Casserole




Source of Recipe


Jessica


List of Ingredients




2 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
8 ounces tomato sauce -- canned
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 pound extra lean ground beef
8 ounces medium mushrooms -- sliced
1 large onion -- chopped
non-stick spray
8 corn tortillas
1/2 pound cheddar cheese -- grated


Recipe



Melt butter in a medium saucepan. Add 3 tbsp of flour and stir over medium heat for 1 minute. Do not brown. Add chicken broth and milk. With a wire whisk, stir mixture until it comes to a boil and add salt, garlic powder and pepper. Continue to cook one minute more. Add the tomato sauce, sugar, chili powder, paprika, oregano, ground cumin and cayenne. Stir well with a wire whisk. cook 2 minutes longer and remove from heat.

Brown beef, mushrooms and onion in a large skillet; drain liquid, then add sauce and mix well. Spray the aluminum tins with non-stick spray. Cut each tortilla into 6 pieces and layer half of the tortilla pieces in the bottom of the tins. Layer half of the meat mixture and half of the cheese. Repeat layers. Let cool, cover with heavy duty aluminum foil and store in freezer.

This recipe may be frozen

HANDLING INSTRUCTIONS:

Cool before freezing.

Defrost overnight, in the refrigerator before reheating.

Bake, covered, in a 375 degree oven. Approx. 45 minutes.