Recipe: Beef Taco Bake

Beef Taco Bake

1 pound or so of cooked beef (I use leftover roast for this, brisket works, of course hamburger, too)

2 quarts (minimum) of beans (you can add more, if you need more)

1 Green Chile (can use a can, I have frozen ones which get stronger in flavor, if using fresh you probably want two)

½ cup Red Pepper, diced

¼ cup Green Pepper, diced

1 ½ cup salsa

1 onion, diced

1 quart beef broth (or use water with boullion)

16 oz sour cream

12 6 inch tortillas

2 cups cheese of your choice (cheddar, jack, Colby, pepper jack, combo)

4 tbsp vegetable oil

Saute onion, peppers and chile in vegetable oil until onion is soft. Stir in beef, salsa, and broth, let simmer for about 15 minutes, then stir in sour cream. Grease crockpot. Layer meat mixture, tortillas, beans, small amount of cheese in CP, then cover with remaining cheese. Cook on low for 2 hours.