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) | |
| 15 | Chili powder | |
| 5 | Cumin | |
| 5 | Cilantro | |
| 200 | Chopped olives | |
| 500 | Tomatoes | |
| 1/3 | 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). A 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 Author's Notes: This a conglomeration of several of my favorite Mexican casserole recipe. You can adjust the seasonings to suit your own tastes.
Source:
A1 Steak Sauce
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