Ingredients

The following ingredients have 4 Servings
  • 2 New York Strip Steaks
  • 1/2 yellow onion (diced)
  • 14.5 ounces pinto beans
  • 2 1/4 cups red enchilada sauce
  • 1/2 cup Rojo's Salsa Con Queso
  • 1 container Rojo's Queso Blanco
  • 2 1/2 cups finely shredded cheddar cheese
  • 10-12 small flour tortillas

Instruction

  • Cut steak into 1-inch cubes.Cook steak on the stove top; adding 1-2 tablespoons of olive oil in a large skillet. Heat over medium-high heat. Add steak cubes and cook 3-4 minutes, constantly stirring, add onions. And cook until steak is how you would like it - I cook it is light pink in the center or 140-150 degrees.Once done cooking turn off the heat. Add 1 tablespoon of taco seasoning and 1-2 tablespoons of water. Stir until combined, remove from heat.
  • Rinse and drain pinto beans.Add pint beans and 1/2 cup Rojo's Salsa Con Queso to skillet with the steak and stir to combine.
  • Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
  • In a 2-quart baking dish spread 1/2 cup of the enchilada sauce over the bottom of the baking dish.
  • Layer the tortillas on the bottom of the dish, it is okay if they overlap.If you want cut your tortillas into squares to fit the pan perfectly, I do this.
  • Add 1/2 of the steak and bean mixture, then add 3/4 cup of cheese on top of the meat. Pour 1/2 cup to 3/4 cup (depending how saucy you like it) over the cheese.
  • Repeat layers with tortillas, steak, cheese and sauce.
  • Top the second layer with the final layer of tortillas. Top with 1/2 cup enchilada sauce and then spread the entire container of Rojo's Queso Blanco on top. 
  • Cover with foil and bake in preheated oven for 30-40 minutes.Remove foil, sprinkle with cheese and cook for another 5-10 minutes.
  • Top casserole with chopped cilantro and tomatoes, slice and serve immediately.