To start this recipe, I fried a couple of corn tortillas in a thin layer or canola oil on each side. Then, I set them to the side and salted to them.
Meanwhile, I started the meat mixture by browning 1/2 lb of ground beef (I halved the recipe) in a skillet.
Then, I added half a small diced onion, a clove of minced garlic, chili powder, cumin, ground coriander, salt and pepper. The recipe called for a jalapeño, but I didn't have one.
I stirred the meat mixture and let it simmer for about 10 minutes. Next, I added a tablespoon of tomato paste and a splash of beef broth and let it simmer just enough to stay heated.
While that was staying warm in the skillet, I moved to making a cheese sauce for the topping. I made a roux of 1 tablespoon of butter and 1 tablespoon of flour and let it cook for about a minute. Than I added about 2/3 c of milk and let it thicken. Once thickened, I added a cup of extra sharp cheddar cheese (I probably should have added some more though!).
I stirred it thoroughly and plated! To each fried corn tortilla, a layered the beef mixture, the cheese sauce, some homemade salsa (the recipe called for pico de gallo, but I made fresh salsa that day), sour cream, and for Darren, jalapeños.
We loved it! Darren said "Rachael Ray made this up? This tastes like something you would make up! I give it an A + +." I would make this any day, because it is simple and only took 45 minutes from start to finish (including prep). Of course, anyone that knows me knows that I love anything that even hints of Mexican food!
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