You can make this as spicy as you wish, or tone it down for children as needed.
Hope you give it a try.
- 1/2 lb each ground beef and ground pork
- 1 medium onion, diced
- 1 red or yellow sweet pepper diced
- 3-4 Anaheim, poblano, jalapeño, chiles, sear the skins, remove and then chop. You can put them together in whatever manner you wish. A Serrano could be added but this bumps up the heat a bit.
- About three tablespoons of a “taco seasoning” or Mexican blend of spices.
- 3 cups of a blend of shredded cheeses (pepper jack, cheddar, queso fresco or any other you wish)
- 1 1/2 c salsa ( homemade pico de gallo can be whirred up in the blender)
- 1/4 c fresh cilantro chopped
- 6 or so corn or flour tortillas
- Brown the meats along with the onion, and peppers.
- Once browned, add the spices and mix thoroughly.
- Oil a casserole dish (3 qt is fine, round if you have it).
- Place a tortilla on the bottom, spoon some of the meat mixture on, then some salsa then some cheese. Sprinkle with a bit of cilantro. Continue in this fashion until you have about 6 layers, ending with cheese on the top.
- Bake in a 350° oven for 30 minutes or so, until cheese has melted and all is bubbly.
NOTES: This is very versatile since you can make it as hot or not as you wish, and also play to your own favorites in cheese. This rewarms quite nicely for leftovers.
SOURCE: Sherry Peyton