cheadle@spar-20.arpa (Victoria Cheadle) (07/31/87)
TORTILLA-CASS(M) USENET Cookbook TORTILLA-CASS(M)
BEEFY TORTILLA CASSEROLE
TORTILLA-CASS - 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.
INGREDIENTS (Serves 4-6)
11/2 lbs ground beef
1 large onion, chopped
3-4 cloves garlic, chopped
1 green bell pepper (capsicum), chopped
1 Tbsp chili powder
1 tsp cumin
3-6 sprigs
cilantro
1 cup chopped olives
1 lb tomatoes
11/4 cups enchilada sauce
6-8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
1 cup crushed corn chips
PROCEDURE
(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, chili
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-quart casserole. Steam (or fry) tor-
tillas. Put approx. 1/3 of the meat mixture in
the casserole dish followed by a layer of tortil-
las, cheese, and olives. Repeat twice. Sprinkle
crushed corn chips around the edges and bake at
350 deg. F for 20 minutes or until heated through.
Cut into wedges.
NOTES
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.
RATING
Difficulty: easy. Time: 15 minutes preparation, 20 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Victoria Cheadle
Schlumberger Palo Alto Research, Palo Alto, California, USA
cheadle@spar-20.arpa decwrl!spar!cheadle