Recipe by IndianMama
This is a wonderfully easy recipe for a yummy dish that was passed on to me by my mother-in-law. My husband can eat these leftovers for breakfast, lunch, and dinner (if there is any left)! I usually serve this with Spanish rice, corn, and a salad with ranch dressing.
Top Review by strangemk ; )
I made a slightly modified version of this recipe tonight and we really enjoyed it! I heated each tortilla a for a few minutes in oil (which gives them a little crisper texture). I used ground turkey, and made it up as taco meat with ROV Chef's Recipe #329479 (much better than store-bought, and no MSG). And I did not use green chilies or sour cream. But this was deliciosoooo! We will have this again!
- 1 tablespoon cooking oil
- 1 small onion, chopped
- 1 lb ground beef
- 1 (24 ounce) can enchilada sauce (or a homemade recipe of your choice)
- 1 (3 ounce) can olives, sliced
- 1 (4 ounce) can green chilies, diced
- 1 lb cheddar cheese, shredded (a blend of cheddar and Monterey Jack is also nice)
- 1 dozen corn tortilla
- sour cream (optional)
Directions See How It's Made
- Set oven temperature to 350 degrees.
- In a medium saucepan, saute onion in oil until tender. Add the ground beef, cooking until well browned and crumbly.
- Add the enchilada sauce and green chilies. Continue cooking over medium heat until sauce is heated through.
- In the meantime, tear or cut tortillas into large bite-sized pieces.
- Begin layering by adding a few tablespoons of sauce to the bottom of a 13x9in baking pan.
- Dividing everything in thirds, layer the casserole in three layers as follows: tortillas, meat sauce, cheese, olives.
- Place in the oven until cheese is melted thoroughly, usually about 15 minutes. After the cheese melts, you can place the casserole under the broiler for a few minutes to get a nice crusty cheese layer on top. Yum!
- Let cool for 5 minutes before cutting. Add a dollop of sour cream to each piece, if desired, and serve!