Beefy Tortilla Casserole
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 3-6 | sprigs |
cilantro
|
|
| 1 | cup |
olives
chopped |
*
|
| 1 | pound |
tomatoes
|
|
| 1 ¼ | cups |
enchilada sauce
|
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| ½ | pound |
cheddar cheese
grated |
|
| ½ | pound |
monterey jack cheese
grated |
|
| 1 | cup |
corn chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
|
cilantro
|
|
||
| 237 | ml |
olives
chopped |
*
|
| 453.6 | g |
tomatoes
|
|
| 296 | ml |
enchilada sauce
|
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 226.8 | g |
cheddar cheese
grated |
|
| 226.8 | g |
monterey jack cheese
grated |
|
| 237 | ml |
corn chips
crushed |
*
|
Directions
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. ⅓ 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℉ (180℃). for 20 minutes or until heated through.
Cut into wedges.
