Beef King Ranch Casserole

Beef version of a Texas classic developed by Chef Matt Martinez.

Serves 6-8.

5 1/2 cups shredded beef or fully cooked brisket
    (shredded) or fully cooked shredded beef
2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tablespoons fresh jalapeno, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon chili powder
12 ounces canned evaporated milk
1 can Ro*Tel diced tomatoes and green chilies
1 can condensed beef broth
8 ounces grated Cheddar or Mexican blend cheese
12 corn tortillas

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 degrees F for 30 minutes.

Recipe and photograph provided courtesy of the Texas Beef Council.