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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe comes from a well used cut-out from a magazine, but doesn't display name or date of magazine. Serve piping hot on a cold winter day. Ingredients:
1/4 cup salad oil |
4 (8 inch) flour tortillas |
1/2 lb ground beef (turkey or chicken) |
1 medium onion, diced |
1 garlic clove, minced |
1 (4 ounce) can mild green chilies, chopped & drained |
1 (8 ounce) can refried beans |
1/3 cup hot taco sauce |
8 ounces monterey jack cheese, shredded |
1 cup lettuce, thinly sliced |
1 medium tomato, diced |
5 large pitted ripe olives, sliced |
Directions:
1. In 10 skillet over medium heat, in hot oil, fry 1 tortilla at a time, about 30 seconds on each side, until lightly browned and blistered. - I brown mine in less oil, works fine.
2. With tongs remove tortilla to paper towels to drain.
3. Discard any unused oil. - If using ground turkey or chicken, I'd leave 1/2 to 1 Tbl of oil to cook meat.
4. Preheat oven to 350 degrees.
5. In same skillet over high heat, cook ground beef, onion, and garlic until all pan juices evaporate and meat is well browned, stirring occasionally.
6. Remove skillet from heat, stir in green chilies, refried beans and taco sauce.
7. in 9 pie plate, place 1 tortilla; top with one-fourth of bean mixture and cheese; continue layering.
8. Bake pie for 30 mins or until heated through.
9. Garnish by sprinkling with sliced lettuce, tomatoes, and olives.
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