| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Beef |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
|
Medium onion; diced |
| 1 |
cn |
Cream style corn |
| 1 |
cn |
Tomatoes w/green chiles; (10 1/2 oz can) |
| 1 |
cn |
Enchilada sauce (8 oz) |
| 8 |
oz |
Cheddar cheese; grated |
| 1 |
cn |
Ripe olives; sliced (4 oz) |
| 6 |
|
Large tortillas |
| 1 |
c |
Monterey Jack; grated |
|
|
Add diced chiles, oregano, |
|
|
Cumin, garlic powder, chili |
|
|
Powder to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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