Beefy Tortilla Casserole Recipe - Cooking Index
Beefy Tortilla Casserole Recipe - Cooking Index
| 800 | Ground beef | |
| 1 | Onion - chopped (large) | |
| 4 | Garlic - chopped | |
| 1 | Green bell pepper - (capsicum), chopped | |
| 15 | Chile powder | |
| 5 | Cumin | |
| 5 sections | Cilantro | |
| 200 | Chopped olives | |
| 500 | Tomatoes | |
| 3 | Enchilada sauce | |
| 8 | Corn tortillas | |
| 250 | Cheddar cheese - grated | |
| 250 | Monterey Jack cheese - grated | |
| 30 | Crushed corn chips |
1. Brown ground chuck, drain any excess fat.
2. Add (chopped) onion, garlic, and bell pepper, cook until soft.
3. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chile powder, cumin, and cilantro. Add salt and pepper to taste.
4. Bring to a boil, reduce heat and simmer uncovered for 20 minutes.
5. Grease a 3-liter 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 175C for 20 minutes or until heated through. Cut into wedges.
Author's Notes: 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.
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:
Victoria Schlumberger
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