AKA – How I used up a ton of leftover corn tortillas and some other stuff
Is this authentic? No. Is it gourmet? Um, definitely not. But it was pretty tasty and helped solve the problem of a leftover package of 18 corn tortillas hanging out in my fridge.
1 T oil (just enough to saute the onions)
1/3 cup diced onion
1 pepper – any kind (optional – only if you have it on hand)
a couple cloves of garlic (again, optional and only if you have on hand)
1 lb ground beef
1/2 lb chorizo
1 packet taco seasoning (or, if you are so inclined, your own taco seasoning mix. I normally use America’s Test Kitchen recipe)
1/4 cup water
18 corn tortillas
1 can refried beans
1 jar salsa
1 package Mexican blend cheese (8 oz)
green onions (again, optional and only if you have on hand – they will go sprinkled over top before baking)
In medium saute pan, saute onion in oil. Maybe a pepper too if you have one. Got garlic? Ok, add in a clove or two if you want. Add ground beef and brown it. Add chorizo and brown it. Drain and remove fat from pan. Add back to pan with taco seasoning packet (I would have used my own blend, but was out of chili powder, so packet had to do). Add some water – I added ¼ cup. You don’t want it too soupy, but not too dry either.
In a 9×13 baking dish, add a thin layer of salsa – just enough to coat the bottom so the tortillas won’t stick. Spread layer of beans on tortillas and lay tortilla on top of salsa (I cut off edges of the tortilla so they fit in the pan better). Continue with tortillas till you have a layer in the pan (I got 6 to fit in one layer). Add a layer of meat. Then a layer of cheese. Then a layer of salsa. Repeat. Final layer should be composed of tortilla (without beans) and a layer of cheese over top. If you have some green onions, sprinkle over top.
Bake in 400 degree oven for 30 minutes.
Other uses for leftover tortillas
Fry them up and use as chips.
Flour tortillas– fry and sprinkle with cinnamon and sugar