| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 2 |
md |
Onions; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(16-oz) tomatoes; undrained and chopped |
| 1 |
cn |
(10-oz) tomatoes with green chiles; undrained |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(4-oz) chopped green chiles; drained |
| 1 |
|
Dozen corn tortillas |
|
|
Vegetable oil |
| 4 |
c |
Shredded Cheddar cheese (16-oz = 4 cups) |
| 1 |
ct |
(8-oz) commercial sour cream; (optional) |
INSTRUCTIONS
Combine beef, onion, and garlic in a large skillet; cook until meat is
browned, stirring to crumble meat. Drain off drippings. Add tomatoes and
salt; reduce heat and simmer, uncovered, 25-30 minutes. Stir in chiles.
Fry tortillas, one at a time, in 1/4 inch of hot oil; cook about 5 seconds
on each side or just until softened. Drain tortillas well on paper towels.
Cut each tortilla into quarters, and then set aside.
Layer half each of the tortillas, meat mixture, and cheese in a
13x9x2-inch baking dish; repeat layers. Bake at 350 degrees for 10-15
minutes or until cheese melts. Serve with sour cream, if desired. Yields 6
servings.
MRS. KARL KOENIG,
DALLAS, TX
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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