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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982. Ingredients:
1 pound lean ground beef |
1 white onion |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 small cans tomato sauce |
1 teaspoon chili powder |
2-1/2 ounce can sliced olives |
1/2 teaspoon ground cumin |
6 tortillas cut into strips |
1 cup grated sharp cheddar cheese |
2 tablespoons chopped green bell pepper |
2 tablespoons chopped onion |
2/3 cup water |
1 cup whole kernel corn |
Directions:
1. Place chicken and water in medium skillet. Cook chicken in waterBrown beef then drain off any grease. Add chopped onion, seasonings and tomato sauce then simmer for 15 minutes. Add olives, corn and cumin. In a casserole dish place small amount of meat and tomato sauce then add one layer of tortilla strips then a layer of meat sauce. Repeat layers. Add water to the top of the last layer. Cover and bake at 400 for 20 minutes. Remove from oven and add grated cheese, onions and green pepper to the top. Return to oven then bake uncovered for 10 minutes more. Let stand 10 minutes before serving.
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