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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. preheat oven to 350. | 2. make the salsa picante: | 3. place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor). | 4. pour into a small pan and add spices and oregano and season with salt. | 5. bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes. | 6. the sauce should be thick, but of pouring consistency. | 7. if it is too thick, dilute with a little fresh tomato juice or water. | 8. make the cheese sauce: | 9. melt the butter in a pan and stir in the flour. cook, stirring, one minute. | 10. add the milk, stirring all the time, till sauce boils and thickens. | 11. stir in all but 2 T of cheese and season to taste. | 12. cover the pan with a lid and set aside. | 13. mix onion, garlic and chili in a bowl. add the steak cubes and mix well. | 14. heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft. | 15. stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten. | 16. season to taste with salt and pepper. | 17. pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough). | 18. add a tortilla and then spread over half the salsa, followed by half the meat mixture. | 19. repeat these layers, then add half the remaining cheese sauce and the final tortilla. | 20. pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top. | 21. bake in a preheated oven for about 20 minutes, or till golden on top and heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
jalapeno	1		seeded sliced	1.6312	0.3656	0.0512	0.0208
steak	12	ounces	round cut	418.2	0.0	73.57600000000001	11.526
pinto bean	1	can		-	-	-	-
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
beef stock				-	-	-	-
flour tortilla	3			-	-	-	-
tomato	2	cans	chopped used	124.1379	27.5262	6.4768	1.0795
garlic clove	2		crushed	-	-	-	-
onion	1		quartered	64.0	14.944	1.76	0.16
red chile	1 -2		seeded chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
tomato juice				-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
milk	2 1/2	cups		372.1	29.158	19.215	19.947
cheddar cheese	1	cup	grated	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.