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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Made with ground beef, onions, bell peppers and tomatoes. (Update: Made this tonight for the first time and was very pleased with the results with one exception. I thought the flour tortillas were difficult to cut through. Next time I think I will not drain the tomatoes and use layers of tortilla chips instead of flour tortillas. The extra liquid from the tomatoes should soften the chips.) Ingredients:
2 onions, sliced |
3 green bell peppers (or both) or 3 red bell peppers, sliced (or both) |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes, drained |
2 lbs lean ground beef |
salt and pepper |
1/2 cup salsa (fresh or commercial) |
1 tablespoon red wine vinegar |
2 teaspoons cumin |
1 teaspoon oregano |
6 flour tortillas |
2 fresh jalapeno peppers, sliced |
3 ounces cheddar cheese, grated (about 3/4 cup) |
3 ounces monterey jack cheese, grated (about 3/4 cup) |
Directions:
1. Heat oven to 350°.
2. Cook beef in a large frying pan until no longer pink.
3. Remove with a slotted spoon.
4. Add onions, bell peppers, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and cook until soft, about 15 minutes.
5. Remove with a slotted spoon and return meat to the pan.
6. Drain tomatoes and add with salsa, vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and break up tomatoes with a spoon.
7. Simmer 10 minutes.
8. Spray bottom and sides of a 2-quart baking dish with non-stick spray and line with 4 flour tortillas.
9. Put in half of the meat mixture and top with half of the onion mixture.
10. Cover with 2 tortillas.
11. Repeat with layers and meat and onion mixture.
12. Top with cheeses and jalapeño peppers.
13. Cover loosely with foil.
14. Bake 20 minutes, uncover and bake 10 minutes longer.
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