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King Ranch Casserole

Tortilla chips (I buy them in a bag or from a Mexican restaurant) - not 
corn chips

Sauce:
2 Tbsp butter
2 cloves garlic, minced
3/4 tsp chili powder
1/2 tsp salt
1/2 tsp ground pepper
1/8 tsp cayenne (or to taste)
1/4 tsp ground cumin
2 Tbsp gf flour
1 cup chicken broth
1/2 cup milk
3 Tbsp sour cream

Melt butter and sauté garlic until soft; add spices, flour, and sauté for a 
couple of minutes.  Add broth, milk and cook until thickened, stirring 
constantly.   If too thick, add more broth.  Remove from fire and stir in sour 
cream.  Set aside.  Note:  sauce can be made a day ahead and refrigerated.

Meat/vegetable mixture:

1 - 1 1/2 pounds ground beef; brown and set aside.
1 Tbsp butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced - can be omitted
1 can Rotel tomatoes

Melt butter and sauce vegetables until cooked through - add Rotel tomatoes 
and beef.  Cook down until no longer juicy.

2 cups shredded colby or cheddar cheese 

Put two layers of tortilla chips in 8 x 12 oiled casserole.  Layer 1/2 of 
meat mixture; 1/2 cheese; 1/2 sauce; another layer of chips; rest of meat; 
rest of cheese; and rest of sauce.  Bake at 350 until bubbly.

Note:   4 cups cooked, shredded chicken or turkey may be substituted for 
beef.  Freezes well.

 

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