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