Hilda's Gordito

Growing up in Las Vegas there has always been those restaurants that as a local, you loved. Most of the ones I grew up with are no longer around. Wimpy's, Hilda's, Papa Gars, Alpine Village. They are just a few of the places that were great, but for one reason or another are now gone, along with their recipes. For years my oldest sister has been 'cloning' some of our favorite recipes from these long ago restaurants. This one is from Hilda's. Hilda retired, sold her restaurant and the new owners didn't pan out. The Gordito that Hilda made was amazing. It was a family favorite. We've never found anywhere that comes close to the same thing.

So for any of you Hilda Gordito fan's out their. This is as close to the original as you can get!


Gordito
(These used to be served by Hilda’s in North Las Vegas. I think they may have been a little hotter, so I sometimes add a bit of cayenne to the mixture.)


2 pounds lean ground beef
1 can (4 ounce) green chilies, diced
1 can (16 ounce) tomatoes, run through food processor
2 cups re-fried beans
2 cups pinto beans, cooked
1 large bottle taco sauce
1 clove garlic, minced
1 onion, minced
9 corn tortillas
1 pound Colby-Jack cheese, shredded
2 green onions, sliced
lard for softening tortillas
3 pie plates

Preheat oven to 350 degrees. Brown ground beef with onion and garlic, drain. Add the tomatoes, taco sauce, re-fried beans, pinto beans, and green chilies. Mix and let simmer 15 minutes. Put enough of the meat mixture in the bottom of a pie plate to keep tortilla from sticking while baking. Cook tortillas in lard a little more than just softening, drain on paper towels. Place on top of meat mixture in pie plate and add more meat mixture to top of tortilla to cover. Add some shredded cheese to cover. Continue to layer ending with meat and cheese on top. Do this with all three pie plates. Bake at 350 degrees for 20 to 25 minutes. Top with sliced green onions.