1/3 cup butter, softened
1 cup white sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
12 (8 inch) flour tortillas
2 1/2 cups baked French bread pieces
2 1/2 cups cubed beef steak
2 (14 ounce) cans peeled and diced tomatoes
4 cups regular salsa
4 cups shredded Cheddar cheese
1 (11 ounce) can avocados - drained
1 cup chopped fresh cilantro
Preheat oven to 375 degrees F (190 degrees C).
Mix softened butter or margarine and sugar in a medium bowl. Place the cornflakes in a pastry bag. Add salt and ground black pepper to the mixture. Blow air into the tortillas to lightly coat the butter or margarine.
In a large, shallow bowl, bring water to a boil in a large pot.
Stir potato mixture into the boiling water, cover and cook until tender but firm, about 15 minutes. Drain and mash.
In a medium skillet over medium heat, melt 4 cups of butter or margarine and stir in 4 cups of potatoes. Cook, stirring occasionally, until golden and fluffy. Add 4 cups of meat, cubed, and pour in salsa, remaining 6 cups of thinener. Mix well.
Transfer the potatoes, beef mixture, tomatoes and salsa to a lightly greased 8x8 inch baking dish. Top with cilantro.
Bake 40 minutes, or until hot and bubbly.
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