Recipe: King Ranch Casserole (using cooked beef brisket)

KING RANCH CASSEROLE

"Leftover beef brisket is sensational in this traditional casserole. Many recipes call for ground beef, but the brisket makes this casserole hearty and flavorful."

2 tbsp olive oil
2 cloves garlic, minced
1 cup chopped onion
2⁄3 cup chopped red bell pepper
2⁄3 cup chopped green bell pepper
2⁄3 cup chopped yellow bell pepper
2 tbsp chopped jalapeno pepper
1 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1 can (12 oz/375 g) evaporated milk*
1 can (10 oz/300 g) diced tomatoes and green chiles
1 can (10 3/4 oz/305 g) condensed beef broth
5 cups shredded cooked beef brisket
12 (6 inch) corn tortillas, 12 cut into quarters
3 cups shredded sharp (old) Cheddar

Preheat oven to 350 degrees F (180C). Grease a 13- by 9-inch (33 by 23 cm) baking dish.

In a large skillet, heat oil over medium-high heat. Saute garlic, onion, red, green and yellow peppers and jalape o for 7 to 9 minutes or until tender.

Stir in salt, pepper, cumin, garlic powder and chili powder. Add evaporated milk, tomatoes and green chilies and broth; bring to a boil. Reduce heat and simmer for 5 to 7 minutes. Remove from heat and stir in beef.

Place half the tortillas along bottom of prepared baking dish. Top with half the beef mixture and half the cheese. Repeat layers, ending with cheese.

Cover with foil and bake in preheated oven for 30 minutes. Uncover and bake for 5 minutes.

*Substitute whole milk for the evaporated milk in a pinch, but the casserole will not be as a rich.

Serve with black bean and corn salsa and a guacamole salad. Don't forget the frozen margaritas!

Makes 8 to 10 Servings
Source: 300 Best Casseroles by Tiffany Collins (Robert Rose)