| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Mexican |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Oil |
| 12 |
|
Corn tortillas |
| 1 |
lb |
Ground beef |
| 1 1/2 |
t |
Chili powder |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
|
Cream of mushroom soup |
| 1 |
c |
Chopped onion |
| 1 |
|
Green chilies 8 oz. |
| 1 |
|
Chopped ripe olives-sm can |
| 1 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Heat oil over medium high heat. Place tortillas in oil for 15 seconds
on each side to soften; set aside. Pour off oil; brown meat with
seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in
casserole dish. Cover with 1/4 of the the meat, soup, chopped onions,
chilies, olives and cheese. Repeat, ending with cheese on top. Bake
at 325 degrees until bubbling. Randy Rigg
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””