Today's Special Layered Enchilada Casserole
ready in: 30-60 minutes
recipe id: 91392
cook method: oven, stovetop
1 1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1 can (4 ounce size) chopped ripe olives
1 can (8 ounce size) tomato sauce
1 can (4 ounce size) chopped chile peppers
6 flour tortillas
8 ounces grated Mexican blend cheese
1/2 cup water
In a large skillet cook ground beef and onion until beef is browned. Drain well.
Stir in salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers. Bring to a boil.
In a greased 2 1/2-quart round casserole, alternate layers lightly buttered tortillas, meat mixture, and shredded cheese, ending with cheese sprinkled over top.
Add water and cover with lid or foil. Bake at 400 degrees F for 30 minutes.
Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
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