| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
pk |
Enchilada sauce mix |
| 16 |
oz |
Cans tomato sauce |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
lg |
Onion — finely chopped |
| 2 1/4 |
oz |
Can ripe olives — sliced |
|
|
Heavy-duty foil (about 15" |
|
|
Long) |
| 8 |
|
Corn tortillas |
| 1 |
c |
Cheddar cheese — grated |
|
|
Sauce: |
| 8 |
oz |
Can tomato sauce |
| 1/2 |
c |
Water |
| 1 |
pk |
Spicy cheese dip mix |
INSTRUCTIONS
In skillet or slow-cooking pot with browning unit, cook beef until crumbly;
drain off excess fat. In mixing bowl, combine dry enchilada sauce mix with
tomato sauce, salt, and water; stir in onion, olives, and browned beef.
Line slow-cooking pot with foil by making a "nest" in the bottom. Spoon 2
tbs. meat-sauce mixture on foil in bottom. Arrange alternate layers of
tortillas and meat sauce, ending with a layer of sauce on top. Cover and
cook on low for 4 to 6 hours. Sprinkle with cheese. Cook another 5
minutes. Picking up sides of foil liner lift tortilla pie out of pot.
Slide onto serving dish. Cut into wedges; serve with sauce.
Sauce: In small saucepan, combine tomato sauce, water, and dry cheese dip
mix. Cover and simmer for 5 minutes. Serve hot.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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