 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Fantastic! This one does not contain any cream of ..soups or corn. Slices nicely. I doubled Enchilada Sauce by Kimke for the enchilada sauce Ingredients:
1 1/2 lbs ground beef |
1 cup onion, chopped |
2 garlic cloves, minced |
2 (10 ounce) cans enchilada sauce |
1 (2 1/2 ounce) can sliced black olives, drained |
10 (6 inch) corn tortillas, divided and torn |
2 cups cheddar cheese, shredded |
2 tablespoons chives, snipped |
Directions:
1. Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
2. In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
3. Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
4. Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.
|
|