Description
This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in taste of home's casserole cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated.
Ingredients
- Ground Beef
- Onion
- Garlic Cloves
- Jalapeno Peppers
- Ro-tel Tomatoes
- Stewed Tomatoes
- Enchilada Sauce
- Taco Seasoning
- Ground Cumin
- Garlic Salt
- Pepper
- Flour Tortillas
- Cream Cheese
- Green Chilies
- Black Olives
- Monterey Jack Cheese
- Green Onions
- Sour Cream
Instructions
- In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink
- Drain well
- Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper
- Salt and pepper can be adjusted to your taste
- Bring to a boil, reduce heat
- Cover and simmer for 20 minutes
- The longer you simmer, the better the sauce gets, water can be added if gets too thick
- Pour half of the sauce into a greased 13-in
- X 9-in
- X 2 inches baking dish
- Set aside
- Stack totillas and wrap in foil: warm at 350 oven for 15 minutes
- I put my tortillas in wax paper and heat in the microwave for 1 minute to save time
- Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half
- Arrange folded tortillas over the meat sauce
- Pour remaining sauce on top
- Cover and bake at 350 oven for 25 minutes or until hot
- Uncover and sprinkle with grated cheese and sliced olives
- Bake 5 minutes longer or until cheese is melted
- Take out and add sliced green onions
- Let sit for 5 minutes
- Serve with sour cream and chopped cilantro