 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Found this recipe in the Potluck Cookbook. Ingredients:
1 cup vegetable oil |
12 corn tortillas, cut into 1 inch pieces |
2 lbs ground beef |
1/3 cup onion, chopped |
1 (10 1/2 ounce) can enchilada sauce |
1 (8 ounce) can tomato sauce |
1/4 cup water |
1 (1 ounce) envelope taco seasoning mix |
2 cups cheddar cheese, shredded |
2 cups monterey jack cheese |
1 (6 ounce) can black olives, drained and chopped |
6 green onions, finely chopped |
sour cream |
guacamole |
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in medium skillet over medium high heat. Add enough tortilla pieces to fill, but not crowd skillet, fry until crisp. Remove with slotted spoon, set aside to drain on paper towels. Repeat with remaining tortilla pieces.
3. Cook and stir ground beef and onion in large skillet over medium high heat, stirring to separate meat, until beef is browned, drain fat. Add enchilada sauce, tomato sauce, water and taco seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes.
4. Combine beef mixture with 2/3 of fried tortilla pieces in large bowl, transfer to 13 x 9 inch baking dish. Top with remaining 1/3 of tortilla pieces, cheeses, olives and green onions. Bake about 5 to 10 minutes or until cheeses are melted. Serve with sour cream and guacamole, if desited.
|
|