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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One of my trusted standbys Ingredients:
1 lb ground beef |
1 cup olive, chopped |
1 large onion, chopped |
2 large tomatoes, chopped |
4 garlic cloves, minced |
1/2 bell pepper, chopped |
1 (28 ounce) can enchilada sauce |
1 lb cheddar cheese, grated |
1 tablespoon chili powder |
1 teaspoon cumin |
16 small corn tortillas (or so) |
Directions:
1. Brown beef and drain fat.
2. Add onion, garlic and bell pepper and cook until soft.
3. Add chopped tomatoes, enchilada sauce, chili powder and cumin.
4. Bring to a boil.
5. Reduce heat and simmer uncovered for 20 minutes.
6. Grease a 9 x 13 pan or 3 quart casserole.
7. Fry tortillas.
8. Put 1/3 of the meat mixture into a 9x13 casserole dish followed by a layer of tortillas, cheese and olives.
9. (note: I cut some of the tortillas in half to make them fit better in the pan) Repeat layer and then end with sauce.
10. Bake at 350 degrees for 30 minutes.
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