Baked tortilla stew PDF Print E-mail

Baked Tortilla Stew

4 1/2 pounds beef stew meat
Fajita seasoning
Seasoning salt
1/2 small bottle Worcestershire sauce
1 large bottle Wish-Bone Italian salad dressing
2 to 4 green bell peppers
4 to 8 ounces whole fresh mushrooms
2 to 3 medium yellow onions
2 cans chopped Ro-Tel tomatoes with green chiles

Place stew meat in a foil-lined pan and season with fajita seasoning and seasoning salt.

Pour most of the oil off the salad dressing, then add what remains along with the Worcestershire sauce to the top of the meat .

Slice bell peppers and place on top of the meat. Add mushrooms. Chop onions and place on top. Cover the top of the onions, peppers and mushrooms with a light sprinkle of seasoning salt.

Pour Ro-Tel tomatoes and green chiles over the top of the onion, pepper and mushroom layer. Cover the pan with foil. Bake at 450 degrees F for 3 hours.

Serve rolled in flour tortillas.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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