Prep 25 mins
Cook 40 mins
I found this recipe several weeks ago in a cookbook that had award-winning beef recipes. I haven't tried it yet, but it sounds really good and I've added it to my "recipes to make."
- 1 cup vegetable oil
- 12 corn tortillas, cut into 1-inch pieces
- 1 1⁄2-2 lbs ground beef
- 1⁄3 cup yellow onion, finely chopped
- 1 (10 1/2 ounce) can taco sauce or 1 (10 1/2 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup water
- 1 (1 ounce) envelope taco seasoning mix or 1 (1 ounce) envelope dry enchilada mix
- 8 ounces mild cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1 (6 ounce) can black olives, drained and chopped
- 6 green onions, finely chopped
- sour cream (optional)
- guacamole (optional)
- Preheat oven to 350 degrees. Heat oil in medium skillet over medium-high heat. Add enough tortilla pieces to fill, but not crowd the skillet; fry until crisp. Remove with slotted spoon; set aside to drain on paper towels. Repeat with remaining tortilla pieces.
- Cook and stir ground beef and onion in a large skillet over medium-high heat, stirring to break up meat until beef is browned; drain fat. Add taco or enchilada sauce, tomato sauce, water and taco or enchilada seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes.
- Combine beef mixture with 2/3 of fried tortilla pieces in a large bowl; transfer to 13x9-in baking dish. Top with remaining 1/3 of tortilla pieces, cheeses, olives and green onions. Bake until cheeses are melted, about 10 minutes. Serve, and garnish with sour cream and guacamole, if desired.