Yield: 4 servings
|1½ pounds||Ground beef|
|1 large||Onion, chopped|
|4 \N||Garlic cloves, chopped (or less)|
|1 \N||Green bell pepper (capsicum), chopped|
|1 tablespoon||Chili powder|
|3 \N||Cilantro sprigs (up to 6)|
|1 cup||Olives, chopped|
|1¼ cup||Enchilada sauce|
|8 \N||Corn tortillas|
|½ pounds||Cheddar cheese, grated|
|½ pounds||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.
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 degrees F. for 20 minutes or until heated through. Cut into wedges.
* 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. Yield: Serves 4-6.
* 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.
: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.
: Victoria Cheadle
: Schlumberger Palo Alto Research, Palo Alto, California, USA : cheadle@... decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust