Beefy Tortilla Casserole

* Exported from MasterCook *

BEEFY TORTILLA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Ground beef
1 lg Onion, chopped
4 Garlic cloves,
-chopped (or less)
1 Green bell pepper
-(capsicum), chopped
1 tb Chili powder
1 t Cumin
3 Cilantro sprigs
-(up to 6)
1 c Olives, chopped
1 lb Tomatoes
1 1/4 c Enchilada sauce
8 Corn tortillas
1/2 lb Cheddar cheese,
-grated
1/2 lb Monterey jack cheese,
-grated
1 c 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.

NOTES:

* A simple Mexican-style casserole with beef and
cheese -- This a conglomeration of several of my
favorite Mexican casserole recipes. I took what I
liked best from each one and this is what it turned
out to be. My family devoured it instantly and
completely, and it has become one of our favorites.
Yield: Serves 4-6.

* You can adjust the seasonings to suit your own
tastes; I listed conservative amounts (for me,
anyway!). You can also add salsa (homemade is best)
to the casserole, if desired. Serve with fried rice
(plain or flavored) and green salad.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.

: Victoria Cheadle
: Schlumberger Palo Alto Research, Palo Alto,
California, USA : cheadle@spar-20.arpa
decwrl!spar!cheadle

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