Texas Beef King Ranch Casserole


  • 2 lbs. sirloin
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • 2-4 tbsp jalapeno, chopped
  • 1tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1tsp garlic powder
  • 1 tbsp chili powder
  • 1 can diced tomatoes and green chilis
  • 1 can low-sodium beef broth
  • 2/3 cup low-fat 1% milk
  • 8 oz. fat-free cheddar cheese, shredded
  • 12 corn tortillas


  • Preheat oven to 350°F. Cook beef over LOW heat covered with water until fork tender, 30-45 minutes. (Longer cooking makes the steak easier to shred).
  • Place cooked beef on a hard surface and shred by pulling apart with two forks. Set aside.
  • Prepare a large skillet with non-stick cooking spray. Sauté onion and peppers with dry ingredients until translucent. Add diced tomatoes and green chilis, beef broth and milk. Simmer.
  • Stir in cheese until melted. Add cooked shredded beef.
  • Quarter tortillas and add to mixture. Pour into casserole dish prepared with non-stick spray.
  • Bake for 30 minutes.