What You'll Need
2 tablespoons vegetable oil
8 corn tortillas (6-inch), cut into 1/2-inch strips
1 pound ground beef
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
2 cups shredded Cheddar Jack cheese (about 8 ounces)
1 medium tomato, chopped (about 1 cup)
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the tortilla strips and cook until golden brown on both sides. Remove the tortilla strips from the skillet and drain on paper towels. Repeat with remaining oil and tortilla strips.
Heat the oven to 400°F. Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the salsa.
Place half the tortilla strips into the bottom of an 11x8x2-inch baking dish. Top with the beef mixture, half the cheese, the tomato and the remaining tortilla strips. Sprinkle with the remaining cheese.
Bake for 15 minutes or until the cheese is melted.