Tex-Mex Casserole

Tex-Mex Casserole

• 18 corn tortillas — 6-inch
• 2 pounds ground beef
• 1 pound cheddar cheese — shredded
• 1 medium white onion — finely diced, divided
• to taste garlic salt (optional) — to taste
• to taste onion salt (optional) — to taste
• 2 tablespoons red chili powder
• 1 tablespoon all-purpose flour
• 1 ½ cups water — plus up to ½ cup more as needed
• ½ cup neutral oil — plus more as needed for frying tortillas

Toppings

• as desired shredded lettuce — for serving, as desired
• as desired fresh tomatoes — chopped, for serving, as desired
• as desired black olives — sliced, for serving, as desired
• as desired sour cream — for serving, as desired

1. Cook the Beef: In a large skillet, cook the ground beef with ¾ of the finely diced onion over medium heat, breaking the meat into small crumbles, for 8–10 minutes or until the beef is browned and reaches 160°F. Drain the excess fat, then season with garlic salt and onion salt.2 pounds ground beef, ¾ onion, garlic salt, onion salt
2. Make the Chili Sauce: Return the skillet to medium heat. Sprinkle the flour and red chili powder over the beef and stir for 1 minute. Slowly add 1½ cups water while stirring and scraping the bottom of the skillet. Bring to a gentle simmer, reduce the heat to medium-low, and cook for 5–10 minutes, stirring occasionally, until the mixture is smooth, glossy, and slightly thickened but still loose enough to spoon between the tortilla layers. Add more water a few tablespoons at a time if needed.1 tablespoon flour, 2 tablespoons red chili powder, 1½ cups water, plus more as needed
3. Fry the Tortillas: Pour about ⅛ inch of oil into a small skillet and heat over medium heat until the oil shimmers. Using tongs, fry each tortilla for 5–10 seconds per side, just until soft and flexible but not crisp. Drain briefly on paper towels, adding more oil to the skillet as needed.18 corn tortillas, ½ cup oil, plus more as needed
4. Assemble the Casserole: Preheat the oven to 350°F and lightly grease a 3-quart glass baking dish. Divide the tortillas into three equal portions. Arrange one portion in the bottom, overlapping them as needed. Spread one-third of the beef chili mixture over the tortillas, then top with one-third of the shredded cheese and one-third of the reserved onion. Repeat twice more, finishing with cheese on top.18 tortillas, beef mixture, 1 pound cheddar, ¼ onion
5. Bake: Bake uncovered on the center rack for 20–25 minutes, until the cheese is fully melted, the edges are bubbling, and the center reaches 165°F. Let the casserole rest for 10 minutes before cutting.
6. Finish and Serve: Cut the casserole into 8 squares. Top each hot serving with shredded lettuce, chopped tomatoes, sliced black olives, and a spoonful of cold sour cream.lettuce, tomatoes, black olives, sour cream