Yankee Cheddar Enchilada Casserole
Source of Recipe
Heidi
List of Ingredients
Yankee Cheddar Enchilada Casserole
2 tablespoons corn oil
2 onions -- chopped
2 cloves garlic -- chopped
2 pounds lean ground beef
2 1/2 cups tomatoes, peeled and chopped
2 dried hot red chili peppers, seeded and chopped
1 dozen tortillas
oil for frying
2 cups half and half
6 beef bouillon cubes
8 ounces shredded sharp cheddar cheese
Recipe
Heat the corn oil and cook the chopped onions and garlic gently
until soft, about 2 - 3 minutes. Stir in the ground beef and cook
until it changes color, breaking it up with a fork. Add the tomatoes
and crush with a spoon to mix with the meat, then add the chopped
red peppers.
While the meat and tomato mixture is simmering, separate the
tortillas and heat about 1" of oil in as large a skillet as you have
and fry the tortillas, turning them over when they bulge. When they
have cooked about 1 minute, remove the tortillas and drain on paper
towels.
Heat the half and half to the simmering point and dissolve the beef
cubes in it. Dip each tortilla in the hot milk and let it cook there
for about 30 seconds.
Place 1 tortilla, folded, in a shallow baking dish, lift the top
half, and fill with 2 - 3 tablespoons of the meat mixture, then
cover with the top half of the tortilla. Repeat, arranging the
folded tortillas snugly next to each other so they fill the dish.
Spoon any leftover meat mixture on top of the tortillas, then cover
with the grated cheese.
Bake in a preheated 350� oven for about 30 minutes, until the
cheese bubbles.
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