Enchilada Pie
Yet another recipe that I got from Gail's Recipe Swap (epicurious.com). I'm sorry, but I can't remember whether it came from Barbara or Karen or Pat--all from northern California, and ALL superior cooks. Each of them has posted wonderful recipes, and I'm thankful for all of them.
2 lbs. lean ground beef
1 large chopped onion
2 cloves garlic, minced (I add more)
Brown meat with onion and garlic. When browned add:
5 Tbsp. apple cider vinegar
1 can large black olives, sliced thick
2-8 oz. cans tomato sauce
3 Tbsp. chili powder (I usually end up adding about 6)
2 tsp. salt
1/2 tsp. freshly ground black pepper
Add 4 cups water and simmer for 20 minutes. Thicken with 1/2 cup flour mixed with 2/3 cup water (I have found that thickening with cornstarch is faster and much easier). Pour 1/2 meat mixture into a 9 x 13-inch pan; top with flour tortillas, a layer of good shredded cheddar cheese and a layer of a good Jack cheese. Repeat layers, ending with more cheese on top. Bake at 325ºF. until bubbly and cheese is melted-- about 30 minutes or so. Let sit 10 minutes before serving. Serve with a nice green salad and a robust red wine.
This is such a popular dish. My guests from Germany love this and always want to go to the store for the flour tortillas to take back with them.
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