Aztec Pie

Submitted by Amber Dawn

"This recipe came from Family Circle magazine a few years ago. An easy recipe for new cooks."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 6

ingredients

• 2 cups onions, chopped
• 1 tablespoon vegetable oil
• 2 cloves garlic, finely chopped
• 1 lb lean ground beef
• 2 tablespoons chili powder
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon cinnamon
• 1 (15 1/4 ounce) can tomatoes, undrained
• 1 (4 ounce) can diced mild green chilies
• 1 (8 ounce) package tortilla chips
• 1 cup thinly sliced green olives
• 1 (6 ounce) can pitted black olives, drained
• 1 cup shredded mild cheddar cheese
• 1 cup shredded monterey jack cheese

directions

1. Saute onion in oil in a skillet over medium heat until soft.
2. Add garlic and cook another minute or so.
3. Transfer to small bow.
4. Cook beef in skillet until no longer pink, about 8 minutes.
5. Return onion and garlic to skillet.
6. Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors.
7. Stir in undrained tomatoes and chlies; break up tomatoes.
8. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.
9. Preheat oven to 400 degrees.
10. Place half of chips in an even layer on bottom of large casserole dish.
11. Spoon half of the meat sauce over.
12. Sprinkle with green onion.
13. Reserving 6 olives, scatter remainder of olives over green onion.
14. Sprinkle with half of the cheeses.
15. Press down with a spatula to compress slightly.
16. Top with another layer of chips and meat sauce.
17. Press down slightly again.
18. Top with remaining cheeses.
19. Bake in 400 degree oven for 20 minutes or until hot and bubbly.
20. Let stand 10 minutes befire serving.
21. Garnish top with reserved olives and additional green olives, avocado and lime, if desired.