Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| 1 large | Onion, chopped |
| 1 \N | Green pepper, chopped |
| 2 pounds | Ground beef |
| 2 teaspoons | Chili powder |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Garlic powder |
| 2 teaspoons | Salt |
| ¼ teaspoon | Black pepper |
| 1 \N | No.2 Can Las Palmas Red Chile Sauce |
| 1 \N | No.2 Can whole kernel corn |
| 1 small | Can pitted black olives or more |
| 10 \N | Soft Tortillas |
| 1 pounds | Tillamook Cheese, grated |
| \N \N | Chopped green onions |
| \N \N | Coriander sprigs |
| \N \N | Sliced Radishes |
Servings: 8 to 10
Preheat large skillet, add oil, onion and green pepper and saute until onion is transparent. Add beef and stir fry until meat is crumbly and has lost red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top. Bake uncovered in 350 degree oven for 45 minutes. Garnish with green onions, sprigs of coriander and sliced radishes.