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Beef King Ranch Casserole

Source of Recipe

Texas Beef Council (recipe adapted)


Recipe Link: www.txbeef.org

List of Ingredients

5 lb. roast beef
2 Tbsp. vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 Tbsp. fresh jalapeno, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
1 Tbsp. chili powder
12 ounces canned evaporated milk
1 can Rotel diced tomatoes and green chilies
1 can condensed beef broth
8 ounces grated cheddar or Mexican blend cheese
12 flour tortillas


Recipe

Day before: Place roast in a crockpot. Cook on low for 10-12 hours, adding no water or seasonings to crockpot. The roast will form it's own juices, and is done when it shreds easily with a fork. Place roast in refrigerator to cool overnight.

Next day: Remove roast from refrigerator and shred. Set shredded beef aside. Add oil to large heated skillet and saute onion, peppers and jalapeno. Mix in all spices and cook until onion is translucent. Add milk, tomatoes and broth. Bring to a simmer. Remove from heat. Stir in beef and cheese. Cut tortillas into quarters and placed half into a greased 2-1/2 quart casserole dish. Top with half of the beef mixture. Repeat layers, ending with beef mixture. Bake at 350°F for 30 minutes.