- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 1/2 | pounds | ground beef | |
| 1 | large | onion | chopped |
| 4 | each | garlic cloves | chopped |
| 1 | each | green bell pepper | chopped |
| 1 | tablespoon | chili powder | |
| 1 | teaspoon | cumin | |
| 3-6 | sprigs | cilantro | |
| 1 | cup | olives | chopped |
| 1 | pound | tomatoes | |
| 1 1/4 | cups | enchilada sauce | |
| 8 | each | corn tortillas | |
| 1/2 | pound | cheddar cheese | grated |
| 1/2 | pound | monterey jack cheese | grated |
| 1 | cup | corn chips | crushed |
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 350 degrees F. for 20 minutes or until heated through.
Cut into wedges.
This was OK, but we found it a little lacking in flavor. It just seemed like an awful lot of chopping and prep work for a mediocre result.
|
+3
|
| % Daily Value* | |
| Total Fat 64.0g | 99% |
| Saturated Fat 33.0g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 954mg | 40% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 4.0g | 15% |
| Sugars 6.0g | |
| Protein 72.0g | 144% |
| Vitamin A | 79% | Vitamin C | 83% | |
| Calcium | 94% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch....
A good standby to keep in the refrigerator,use a slice at a time.
Add your comment