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Prep 30 mins
Cook 30 mins
I combined a couple of recipes to come up with this one. It is a perfect meal to have in the freezer for when you want something spicy. For a milder version, use less chipotle peppers. I have served it to company and everyone has loved it. Add a side salad and you are all set. Serve with sour cream and guacamole on the side. OMAC directions at the end.
- 907.18 g ground beef
- 1 large onion, chopped
- 5 garlic cloves, minced
- 283.49 g can black olives, sliced
- 2 (226.79 g) can green chili peppers
- 396.89 g can diced tomatoes
- 155.92 g can tomato paste
- 3 chipotle chiles in adobo
- 473.18 ml beef broth
- 29.58 ml chili powder
- 14.79 ml cumin
- 9.85 ml white vinegar
- 8 large flour tortillas
- 946.36 ml shredded cheddar cheese
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute until the ground beef is cooked.
- While ground beef is cooking, puree the chipotle peppers until smooth. Add a bit of water to the chipotles if necessary.
- Drain off any excess fat from the ground beef.
- Mix in the tomato paste with the ground beef. Continue cooking about 5 minutes being careful not to burn the mixture.
- Add beef broth, diced tomatoes, olives, green chilies, chipotle peppers, chili powder, cumin and vinegar.
- Reduce heat to low and simmer for 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Layer in the following order. Flour tortillas, meat mixture, cheese. Repeat for one (or more) layers.
- For OMAC, freeze at this point. I use 4-1 quart casserole dishes when making this for the freezer. Let thaw overnight before baking.
- Bake for 25 to 30 minutes or until the cheese is bubbly.
Easy, one hour flat and it was done, (even while having 2 boys running in and out) and we loved it so much, that I had to write about it. First off, mainly what I do here on the Zaar, is find great recipe bases and then complicate them or maybe a better term is mod them. This one needed little modding- all I did on the seasoning front was add a a tbsp of chipotle powder, 3 tbsp of cilantro, and a packet of taco seasoning mix that wasn't going anywhere soon. My goal was to make this fit into 2 lasagna pans so I added a box of Arroyo Rice into a couple of the layers and a package of Chorizo sausage too. That gave me just enough volume, along with heavy doses of cheese, to make it just fit my desired result. LOVED IT. Something I will do next time is put in extra layers of burritos too. I firmly believe that El Banderito is the best for store bought. We ate half of one pan within 15 minutes, just my wife and I. It had been a long day! Thanks, Vanilla B. Can't believe that no one has rated this yet...