Beefy Tortilla Casserole
Source of Recipe
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1 1/2 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped (or more)
1 green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
3 to 6 cilantro sprigs
1 cup olives, chopped
1 lb tomatoes
1 1/4 cup enchilada sauce
8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
1 cup corn chips, crushed
Brown ground chuck; drain any excess fat. Add (chopped) onion,
garlic and bell pepper; cook until soft.
Cut tomatoes into chunks and add to beef mixture (including liquid).
Add enchilada sauce, chili powder, cumin and cilantro. Add salt
and pepper to taste. Bring to a boil; reduce heat and simmer
uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or
fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole
dish followed by a layer of tortillas, cheese and olives. Repeat
twice. Sprinkle crushed corn chips around the edges and bake at
350 degrees F. for 20 minutes or until heated through. Cut into
wedges.
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