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Cooked by: Chef / Last Modified: 7/30/2008 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 1/2 Pound(s) Ground beef
1 large Onion, chopped
4 Garlic cloves, chopped
1 Green bell pepper, chopped
1 Tablespoon(s) Chili powder
1 Teaspoon(s) Cumin
3 Cilantro sprigs
1 Cup(s) Olives, chopped
1 Pound(s) Tomatoes
1 1/4 Cup(s) Enchilada sauce
8 Corn tortillas
1/2 Pound(s) Cheddar cheese, grated
1/2 Pound(s) Monterey jack cheese, grated
1 Cup(s) Corn chips, crushed |
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