Cook Time: 45 minutes
Ingredients:
- 1 1/2 pounds lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 can (4 ounces) chopped ripe olives
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped chile peppers
- 6 flour tortillas
- 8 ounces grated Mexican blend cheese
- 1/2 cup water
Preparation:
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 chile 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° for 30 minutes. Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
Beef enchilada casserole serves 6.
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