Tex-Mex Hot Mess

Well, it isn’t all twee savory cheesecakes and homemade preserves around here.  Sometimes you just want to slump on the couch and tuck into a heap of starchy, cheesy, savory yum.  Tex-Mex Hot Mess is one of the things I whip up when we are having such a nite.  It’s a Tex-Mex casserole that’s messy but easy to put together.  I call it a “hot mess” because, well, while it sure is tasty, I don’t think I’d serve it to company!  Here’s what you need to make it (if I call for a specific brand it’s because I find it to be the best quality, not because I get anything for doing so):

  • 1 lb ground beef
  • 1 Tbsp taco seasoning (I make my own using this recipe with a whole lot more hot pepper flakes)
  • 1 Tbsp flour
  • 1 cup water
  • 1 tsp Better Than Bouillon Beef Base
  • 10 Old El Paso fajita/soft taco size flour tortillas
  • 1 16 oz can Goya Ranchero Refried Pinto Beans
  • 1 small can diced green chiles
  • 2 cups finely shredded Mexican Cheese Blend
  • 1 7 ¾  oz can El Pato tomato sauce (Mexican Hot Style in the yellow can)

Preheat oven to 350 and grease a 13 x 9 casserole.  In a large skillet brown the ground beef and drain off the fat.  Sprinkle taco seasoning and flour over meat and cook for 1 minute.  Add water and beef base; bring to a boil and simmer 5 mins.  Allow meat mixture to cool slightly while you get to assembling the casserole.  It’s easier to explain in pictures, so here we go:

Lay all the tortillas on the counter and divide the refried beans equally among them.

Lay all the tortillas on the counter and divide the refried beans equally among them.

Using an offset spatula, spread beans over the tortillas, leaving a ½ border.

Using an offset spatula, spread beans over the tortillas, leaving a ½ border.

Divide the green chiles among the tortillas and spread them out.

Divide the green chiles among the tortillas and spread them out.

Do the same with HALF the shredded cheese...

Do the same with HALF the shredded cheese…

...and the ground beef mixture.  Do not worry about how full the tortillas are getting!

…and the ground beef mixture. Do not worry about how full the tortillas are getting!  At this point you could just fold them in half and have some tasty soft tacos, but trust me, your patience will be rewarded.

Roll each tortilla up like a jelly roll, using your fingers to smush back in any ground beef that tries to escape.  You are not trying to get the ends to close like a burrito - just get them closed.

Roll each tortilla up like a jelly roll, using your fingers to smush back in any ground beef that tries to escape (it will most definitely try to). You are not trying to get the ends to close like a burrito – just get the tortillas as rolled up as you can.

As you roll up each tortilla, place it seam side down in your baking dish.

As you roll up each tortilla, place it seam side down in your baking dish.

Spread the tomato sauce over the top...

Spread the tomato sauce over the top…

...and the rest of the cheese

…and the rest of the cheese

Spray a sheet of tin foil with non-stick spray (to prevent the cheese from sticking) and cover the casserole. Bake covered for 20 minutes; uncover casserole and bake for 10 minutes more or until lightly browned. Enjoy!

A gooey-licious Tex Mex mess!

A gooey-licious Tex Mex mess!

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Comments

  • Anonymous  On January 31, 2015 at 10:35 AM

    Definitely gonna try this! Your presentation (pics and directions) was awesome!

    Like

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