Tortilla chip casserole
1 28-ounce can of diced tomatoes, drained
1 small onion, chopped
2 garlic cloves, peeled
1 chipotle chile’ from a can
1 pound of ground sirloin
1 teaspoon of cumin
1 teaspoon of dried thyme
Kosher salt and black pepper
2 cups of shredded Colby Jack cheese
1 cup of sour cream
8 cups of small corn chips - the bite sized ones or break up some big ones
Heat oven to 375. Grease 2-quart casserole dish. Puree tomatoes, onion, garlic, and the chile in the blender until smooth, about 1 minute.
Brown ground beef over medium heat and season with cumin, salt, pepper and thyme, remove and set aside. Add pureed tomato sauce to pan and bring to simmer, and cook until slightly thickened, 5 to 7 minutes. Add beef back in and season with salt and pepper to taste.
Place one third of the chips in prepared dish; top with a third of sauce and meat mixture and a third of the cheese. Repeat with second and third layers ending with cheese. Using your fingers, expose several chips on the top layer so they can crisp in the oven. Bake until bubbly and the cheese begins to brown, 12 to 15 minutes. Serve with sour cream and guacamole. Makes great leftovers, which I always want on Sundays.
I once was square...
but now I'm round! (ish) There is Mr. Huck my precious boy beagle laying on his dog bed in the background. I was going to crop him out but he is too cute to be cropped out!