TORTILLA-CASS(M) USENET Cookbook TORTILLA-CASS(M)
BEEFY TORTILLA CASSEROLE
TORTILLA-CASS - A simple Mexican-style casserole with beef
This a conglomeration of several of my favorite Mexican
casserole recipes. I took what I liked best from each one
and this is what it turned out to be. My family devoured it
instantly and completely, and it has become one of our
INGREDIENTS (Serves 4-6)
1 1/2 lbs ground beef
1 large onion, chopped
3-4 cloves garlic, chopped
1 green bell pepper (capsicum), chopped
1 Tbsp chili powder
1 tsp cumin
1 cup chopped olives
1 lb tomatoes
1 1/4 cups
6-8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
1 cup crushed corn chips
(1) Brown ground chuck; drain any excess fat.
(2) Add (chopped) onion, garlic, and bell pepper; cook
(3) Cut tomatoes into chunks and add to beef mixture
(including liquid). Add enchilada sauce, chili
powder, cumin, and cilantro. Add salt and pepper
(4) Bring to a boil; reduce heat and simmer uncovered
for 20 minutes.
(5) Grease a 3-quart casserole. Steam (or fry) tor-
tillas. Put approx. 1/3 of the meat mixture in
the casserole dish followed by a layer of tortil-
las, cheese, and olives. Repeat twice. Sprinkle
crushed corn chips around the edges and bake at
350 deg. F for 20 minutes or until heated through.
Cut into wedges.
You can adjust the seasonings to suit your own tastes; I
listed conservative amounts (for me, anyway!). You can also
add salsa (homemade is best) to the casserole, if desired.
Serve with fried rice (plain or flavored) and green salad.
Difficulty: easy. Time: 15 minutes preparation, 20 minutes
cooking. Precision: approximate measurement OK.
Schlumberger Palo Alto Research, Palo Alto, California, USA
From: oday@hplabs (Vicki O'Day)
Subject: RECIPE: Tortilla Soup
Date: 20 Jun 86 03:39:31 GMT
Organization: Hewlett-Packard Laboratories, Palo Alto CA
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