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Enchilada Pie




Source of Recipe


Internet


Recipe Introduction


OK, having been born and raised in cold and blustery New England, I'm not exactly what you might call a connoisseur of Tex-Mex food. But I know what I like, and I really like this recipe. Found on the internet in the days before I started keeping track of where these great finds came from, this is one that I keep coming back to over and over again. Try it and you just might find out why!


List of Ingredients




2 lbs. lean ground beef
1 large chopped onion
2 cloves garlic, minced (I add more)

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

Recipe



Brown meat with onion and garlic. When browned add next 5 ingredients. 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 9x13-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.