Rachael Ray Every Day

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium-high heat until golden and crisp. Season with salt.

    Advertisement
  • In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

  • In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa with salt.

  • Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.

  • Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.

Advertisement