Phyllis diller's mexicale hot stuff party din

Yield: 10 Servings

Measure Ingredient
1½ pounds Ground beef
1 Medium onion; diced
1 can Cream style corn
1 can Tomatoes w/green chiles; (10 1/2 oz can)
1 can Enchilada sauce (8 oz)
8 ounces Cheddar cheese; grated
1 can Ripe olives; sliced (4 oz)
6 Large tortillas
1 cup Monterey Jack; grated
Add diced chiles, oregano,
Cumin, garlic powder, chili
Powder to taste

Brown ground beef, stirring to keep meat crumbly. Combine meat with onion, creamed corn, tomatoes w/green chiles, enchilada sauce, cheddar cheese, ripe olives, and diced green chiles, oregano, cumin, garlic powder, and chili powder to taste. Tear 3 tortillas into pieces and spread over the bottom on an 11x7x2 baking dish. Spread half the meat mixture over the tortillas. Tear remaining tortillas and spread over meat mixture. Top with remaining meat mixture.

Sprinkle with monterey jack cheese. Bake at 325F degrees for 30 minutes.

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