“These are yummy. From Rachael Ray magazine.”

Ingredients Nutrition


  1. 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.
  2. Season with salt.
  3. In medium nonstick skillet, heat a drizzle of oil over medium-high heat.
  4. Add the beef and brown for about 5 minutes.
  5. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper.
  6. Cook until the onion is softened, about 5 minutes.
  7. Stir in the tomato paste for 1 minute.
  8. Add the beef stock and lower the heat to a simmer.
  9. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro.
  10. Season the salsa with salt.
  11. Heat the butter in a small saucepan over medium heat.
  12. Whisk in the flour for 1 minute.
  13. Whisk in the milk and cook to thicken, about 2 minutes.
  14. Stir in the cheese to melt.
  15. Place a tortilla on each dinner plate.
  16. Cover with meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.

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