Prep 20 mins
Cook 25 mins
I have been making this for many years. I got it from a Sunset magazine circa 1992. It's great to serve any time, for guests and family alike.You can start preparing the day before if you like, although it's not hard to put together. I have been "modernizing" this of late, and love to sprinkle Smoked Paprika in the meat while it's cooking, what an aroma!Use your choice of bell pepper colors. I hope you enjoy this as much as I have over the years. **You may make the tortilla pieces 1 day ahead of time. You may like to sprinkle the hot tortilla chips with smoked paprika,chile powder, or your favorite Mexican seasoning. I didn't specify as to what type of tortillas to use; use whichever type, corn or flour, that suits your family's likes.
- 6 tortillas (6-to-7 inches in diameter)
- about 1/2 cup vegetable oil, may use less
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 garlic clove (or more)
- 1 mediuum sized bell pepper, seeded and chopped
- 1 (7 ounce) can green chili salsa
- 1 teaspoon dry oregano leaves
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- salt, to taste
- 8 ounces shredded sharp cheddar cheese (2 cups)
- 1 (7 ounce) can whole green chilies, seeded and cut into strips
- 6 eggs
- 1 1⁄2 cups milk
- sliced ripe olives (optional)
- Cut each tortilla into 8 wedges. Fry in hot vegetable oil until crisp. Drain on paper towels and sprinkle with salt, if desired. Store in an air-tight container(I use a zippered bag).
- Crumble beef into a wide frying pan.Cook over medium heat, stirring occasionally, until meat is browned. Add onion,garlic, and bell pepper; cook for 5 minutes. Stir in salsa, oregano, cumin, and chile powder; season to taste with salt.
- Arrange about half of the tortilla wedges in a greased shallow 3qt. casserole; top evenly with about half of the meat mixture, then half the cheese. Distribute chile strips over the cheese. Top with remaining meat mixture and cheese. Tuck the remaining tortilla wedges, with points up, around edge of dish. Beat together eggs, milk, and ¼ teaspoons salt; pour over top. Bake in a 375°F oven until top feels set when lightly touched (25 to 30 minutes). Garnish with olives, if using.
Was good for breakfast but also could use it for lunch or dinner. I made half a recipe and is very filling. I used a 2 qt. casserole but took longer to cook.