Super easy and fast to make. This is my version of the original recipe.
Preheat oven to 425°. Line an extra large sheet pan with parchment paper.
Filling:
2 lbs ground beef
1/2 tsp chipotle powder
1/2 tsp chili powder
1 tsp ea of smoked paprika, granulated garlic, granulated onion, dried Mexican oregano (crumbled in your hands) and cumin.
Salt to taste
1/2 c low sodium chicken broth
1 Tbsp lime juice
1 c shredded Mexican cheese blend
1 c shredded Monterey Jack cheese
1/2 of a fresh onion, chopped
Cilantro (optional)
Hot sauce (I like Valentina)
Olive oil
Soft tortillas (approx 6 depending on how big the tortillas are)
In a 12” nonstick frying pan, preferably with sides, brown ground beef on medium heat 3/4 of the way done. Drain off excess fat and water.
While the meat is browning, combine the dry seasonings in a small dish.
When the meat his still a tiny bit pink, add the dry seasoning, mixing in the seasoning until the meat is done and seasoning is toasted and flavorful. Add the broth and lime juice. Let simmer until mixture gets a little thicker and most of the moisture is gone.
Take the tortillas and brush one side with olive oil. Flip over and add Monterey Jack cheese to half the tortilla. Top with 1/3 c of meat mixture, chopped onion, cilantro and hot sauce (to taste) then add Mexican cheese blend. Fold the top of the other side of the tortilla and brush with olive oil. Repeat with the rest of the tortillas. Place on baking sheet and bake for 5-10 minutes or until crisp and golden.
Serve with guacamole, sour cream and lime wedges, if desired.
Enjoy!
