Texas Beef King Ranch Casserole by Shalene McNeill with Texas Beef Council

Ingredients

• 2 lb Sirloin Steak (trimmed, cut into cubes for shredding)
• 2 tbsp Olive Oil (for sautéing)
• 1 large Onion (diced)
• 1 Green Bell Pepper (diced)
• 1 Red Bell Pepper (diced)
• 1 Jalapeño (minced (remove seeds for less heat))
• 3 cloves Garlic (minced)
• 1 tsp Cumin Powder
• 1 can (14 oz) Diced Tomatoes
• 1 can (4 oz) Green Chilies (drained)
• 1 cup Beef Broth (low‑sodium)
• 1/2 cup Milk (whole milk for richness)
• 2 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 8 Corn Tortillas (cut into quarters)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Beef

   Season the sirloin cubes with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium‑high heat and sear the beef until browned on all sides, about 5 minutes.

   Time: PT5M

2. Simmer the Beef

   Add 1 cup beef broth, cover, and reduce heat to low. Let the beef simmer until fork‑tender, about 20 minutes. If the liquid evaporates too quickly, add a splash more broth.

   Time: PT20M

   Temperature: low

3. Shred the Beef

   Remove the beef from the skillet, let it rest 2 minutes, then shred with two forks into bite‑size pieces.

   Time: PT5M

4. Sauté Vegetables

   In the same skillet, add remaining 1 tbsp olive oil. Sauté diced onion, green and red bell peppers, jalapeño, and garlic until softened, about 5 minutes. Stir in cumin and cook 30 seconds.

   Time: PT5M

   Temperature: medium

5. Combine Base Ingredients

   Transfer shredded beef to a mixing bowl. Add the sautéed vegetables, canned diced tomatoes (with juices), drained green chilies, milk, and half of the shredded cheddar. Mix gently.

   Time: PT5M

6. Layer the Casserole

   Spread the tortilla quarters evenly across the bottom of the 9×13‑inch baking dish. Spoon the beef mixture over the tortillas, spreading it into an even layer.

   Time: PT3M

7. Add Cheese Topping

   Sprinkle the remaining 1½ cups shredded cheddar evenly over the top.

   Time: PT2M

8. Bake

   Cover the dish loosely with aluminum foil and bake in a pre‑heated oven at 350°F for 30 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and golden.

   Time: PT35M

   Temperature: 350°F

9. Rest and Serve

   Allow the casserole to rest for 5 minutes before cutting. Garnish with chopped fresh cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

32 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sirloin Steak: Chuck Roast, Flank Steak
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Jalapeño: Serrano, Red Pepper Flakes
• Instead of Cumin Powder: Chili Powder
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Green Chilies: Jalapeño slices, Poblano peppers
• Instead of Beef Broth: Chicken broth, Water with bouillon
• Instead of Milk: Half‑and‑half, Almond milk (for dairy‑free)
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Corn Tortillas: Flour tortillas (not gluten‑free)

Equipment Needed

• 9×13‑inch Baking Dish
• Large Skillet
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Aluminum Foil (optional)
• Oven

Critical Steps — Do Not Skip

• Searing the beef to develop flavor
• Simmering until the sirloin is fork‑tender for shredding
• Shredding the beef while still warm
• Baking covered then uncovered to achieve a bubbly cheese top

Chef Tips from the Video

• Use low‑sodium broth to control salt levels.
• Add a pinch of smoked paprika for a subtle smoky depth.
• Fresh cilantro or sliced green onions added after baking brighten the dish.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate up to 4 days.

Freezer: Portion into airtight containers; freeze up to 3 months. Reheat covered, then uncovered.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shredded beef and sautéed vegetables up to step 5; store covered in the fridge for up to 24 hours.
• Assemble the casserole without the cheese, cover, and refrigerate; add cheese and bake when ready.
• Leftovers reheat well in the microwave or oven (covered with foil at 350°F for 15‑20 min).

Frequently Asked Questions