Layered Enchilada Casserole |
| Name: |
keela robinson |
| Base: |
fort lewis |
| Recipe: |
1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1 can (4 ounces) chopped ripe olives
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped chile peppers
6 flour tortillas
8 ounces grated Mexican blend cheese
1/2 cup water
In a large skillet cook ground beef and onion until beef is browned.
Drain well. Stir in salt, pepper, chili powder, cumin, olives, tomato
sauce, and chile peppers. Bring to a boil.
In a greased 2 1/2-quart round casserole, alternate layers lightly
buttered tortillas, meat mixture, and shredded cheese, ending with
cheese sprinkled over top. Add water and cover with lid or foil. Bake
at 400 for 30 minutes. Garnish with ripe olive slices, chopped green
onions, and fresh chopped tomatoes.
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