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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A cousin first introduced me to this rich casserole. The flavor is a cross between a taco and burrito. I like to serve it with a tossed salad and French bread.Joyce Ericksen, Turlock, California Ingredients:
1-1/2 pounds ground beef |
1 large onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons chili powder |
1 teaspoon salt |
1/4 teaspoon ground cumin |
2 cups water |
2 cans (8 ounces each) tomato sauce |
2 tablespoons vinegar |
12 corn tortillas (6 inches) |
2 cups (8 ounces) shredded process cheese (velveeta) |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Add the water, tomato sauce and vinegar; cook for 10 minutes or until heated through. Cut each tortilla into six wedges.
2. In a greased 13-in. x 9-in. baking dish, layer half of the tortillas, meat mixture, cheese and olives; repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 8 servings.
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