First, don't be alarmed by the green hue. It comes from the cilantro and poblano chilis. This one really did take me back to middle school Mexican Hot Dish. Weird how it always followed Taco Tuesdays. Well, maybe not. I'm guessing Mexican Hot Dish following Taco Tuesday was just a rebirth of unused taco meat from the day before and soft taco shells and cheese, which is essentially what this is. So here is what you'll need:
1 20 pack of soft flour tortillas
2 large cloves of fresh garlic
About a half cup of fresh cilantro
2lbs of ground meat (I used turkey this time since we have some non-red-meat-eaters at work) - This was for a Quince De Mayo pot luck at work.
1 chopped onion
3 vine ripe tomatoes (medium size chopped and seeded)
3 chopped poblano peppers or the chili pepper of your choice depending on how hot you want it
4 cups of shredded fiesta blend cheese
Start by browning the meat. Cook it all the way through. While this is happening you can chop your produce to go into the food processor. Once you've got everything chopped put it in your food processor. Liquefy that glorious business. This will pretty much turn into a fresh salsa. Once your meat is browned, strain it. Return the meat to the pan you cooked it in and add the salsa. Stir it all well on medium heat for a few minutes. Now get the baking dish. I used a large rectangular one. First spray the pan with cooking spray or your bottom layer will get stuck. Now make one layer of tortillas, then cheese, then meat, then cheese again, then tortilla again. Now another layer of cheese, then meat, then cheese, and tortilla for the last time. You should have a tiny bit of cheese left to sprinkle on top of the casserole for presentation. Now bake in the oven at 350 for about 30 minutes, remove, slice up and enjoy.
See you next time friends. Another special thanks to the 14% of total readers in Russia, holler a comment or email sometime jeremyscole525@gmail.com
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