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Beef and Cheese Tortilla Casserole
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Beef Enchiladas with a Twist


Serves/Makes:8 or more

  • 2 lbs (.9 kg). lean ground beef (or turkey)
  • 1 medium onion, chopped
  • 2 tsp (10 ml) instant coffee powder (optional)
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) chili powder
  • 1/4 tsp (1 ml) pepper
  • 4 8-oz. cans tomato sauce (or equivalent)
  • 12 corn tortillas
  • 1 3-oz. package cream cheese (or neufchatel)
  • 1/2 cup (125 ml) water
  • 2 cups (475 ml) longhorn or other chedder cheese, grated
  • 12 ripe olives, pitted and sliced
  • Brown meat and onion in a large skillet.
  • Add coffee, salt, chili powder, pepper and 2 cans of tomato sauce.
  • Spread each tortilla with cream cheese (use it all).
  • Place 1/4 cup (60 ml) meat on tortilla and fold.
  • Prepare a 9 inch x 13 inch baking dish with cooking spray.
  • Layer folded tortillas in pan in two alternating rows with folded side exposed.
  • Pour remaining meat mixture into spaces.
  • Pour last 1 to 2 cans of sauce and 1/2 cup (125 ml) water over entire casserole (2 cans for a more moist casserole--tortillas will start to crack as they dry in the air so smother them with sauce quickly!).
  • Sprinkle with grated cheese and sliced olives.
  • Cover with foil and bake at 375 degrees (200 C.) for 25 minutes.
This is a different version of beef enchiladas and better than many I've tasted. A lowfat version would be with ground turkey, neufchatel cheese, and low-fat cheese. We've been making and enjoying the same recipe since 1974. Boy, do I feel old!

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