Recipe by Judith Fraser
This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious!
- 1 lb ground beef
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- 1 (10 ounce) can tomatoes and green chilies
- 1 (10 ounce) can mild enchilada sauce
- 1⁄4 cup sliced ripe olives
- 3⁄4 teaspoon salt
- 1 dash pepper
- 1⁄3 cup cooking oil
- 8 (8 inch) flour tortillas
- 1 cup shredded American cheese
- 1 cup cream-style cottage cheese
- 1 slightly beaten egg
Directions See How It's Made
- In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain.
- Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper.
- Simmer, uncovered, for 10 minutes, stirring occasionally.
- Heat oil in another skillet.
- Cut 1/4 of the tortillas in quarters.
- Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel.
- Set aside quartered tortillas, and break up remaining six.
- Combine cheese and egg.
- Spread one-third of the meat mixture in bottom of 12-inch baking dish.
- Top with half the cheese mixture, then half the broken tortillas.
- Repeat layers, ending with meat mixture.
- Top with quartered tortillas.
- Bake, uncovered, in 350°F oven for 30 minutes.
- Let stand 5 minutes before serving.