BEEFY TORTILLA CASSEROLE
A simple Mexican-style casserole with beef and cheese
This a conglomeration of several of my favorite Mexican casserole
recipes. I took what I liked best from each one and this
is what it turned out to be. My family devoured it instantly and
completely, and it has become one of our favorites.
- 1 1/2 lbs ground beef
- 1 large onion,
- 3-4 cloves garlic,
- 1 green bell pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 3-6 sprigs cilantro
- 1 cup chopped olives
- 1 lb tomatoes
- 1 1/4 cups enchilada sauce
- 6-8 corn tortillas
- 1/2 lb cheddar cheese,
- 1/2 lb Monterey jack cheese,
- 1 cup crushed corn chips
Brown ground chuck; drain any excess fat.
Add (chopped) onion, garlic, and bell pepper; cook until soft.
Cut tomatoes into chunks and
add to beef mixture (including liquid). Add enchilada sauce,
chili powder, cumin, and cilantro. Add salt and pepper to taste.
Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
casserole. Steam (or fry) tortillas.
Put approx. 1/3 of the meat mixture in the casserole dish followed by
a layer of tortillas, cheese, and olives. Repeat twice.
Sprinkle crushed corn chips around the edges and bake at
for 20 minutes or until heated through. Cut into wedges.
You can adjust the seasonings to suit your own tastes; I listed
conservative amounts (for me, anyway!). You can also add salsa
(homemade is best) to the casserole, if desired. Serve with
fried rice (plain or flavored) and green salad.
15 minutes preparation, 20 minutes cooking.
approximate measurement OK.
Schlumberger Palo Alto Research, Palo Alto, California, USA
Recipe last modified: 1 Jun 87
From: email@example.com (Victoria Cheadle)
Subject: RECIPE: Beefy tortilla casserole
Date: 31 Jul 87 06:06:13 GMT
Organization: Schlumberger Palo Alto Research, Palo Alto, Calif., USA
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