Beefy Tortilla Casserole

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground beef
1 cup	146g / 5.1oz	Olives - chopped
1 cup	62g / 2.2oz	Onion - chopped (large)
1 lb	454g / 16oz	Tomatoes
4		Garlic cloves
1 1/4 cups	296ml	Enchilada sauce - chopped (or less)
1		Green bell pepper
1/2 lb	227g / 8oz	Cheddar cheese - (capsicum), chopped
1 tablespoon	15ml	Chili powder
1/2 lb	227g / 8oz	Monterey jack cheese
1 teaspoon	5ml	Cumin
3		Cilantro sprigs
1 cup	62g / 2.2oz	Corn chips - crushed
		To 6)

Recipe Instructions

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.

Grease a 3-quart 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 350F F. for 20 minutes or until heated through. Cut into wedges.

NOTES:

* 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. Yield: Serves 4-6.

* 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.

Source:
The Natural Foods Cookbook by Beatrice Trum Hunter, 1972

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