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| ENCHILADAS CASSEROLE | |
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1 lb. ground beef 2 large onions, chopped 1 green pepper, chopped 4 cloves garlic, minced 3 or 4 cups corn chips 1 4 1/2 oz. can chopped olives 1 cup shredded sharp cheddar cheese 2 8 oz. cans tomato sauce or diced tomatoes with liquid 1/2 tsp. chili powder 1/4 tsp. cumin Note: Taco seasoning (1 tsp.) may be used instead of chili powder and cumin. Add chopped fresh oregano, basil, scallions or fresh hot peppers to your taste as desired to kick up the flavor. Use any cheese in place of sharp cheddar; we like Mexican fresh cheese. Brown ground beef with onion, peppers and garlic; drain. Season to taste, with salt and pepper. Place 1/3 of corn chips into a buttered 2 quart casserole. Top with 1/2 the beef, the olives and cheese. Mix seasonings into tomato sauce. Pour 1/2 of sauce over the layered mixture. Repeat layers; ending with chips. Bake in a preheated 350°F for 45 minutes. | |
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