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- Mexican dish at its best
- Sharri Anderson and Alice Larson
- 1 lb (.5 kg). ground beef
- 1/2 cup (125 ml) chopped onions
- 1 14 oz (392 grm). can stewed tomatoes
- 1/2 cup (125 ml) enchilada sauce
- 1 can chili with beans
- 1 tsp (5 ml). cumin
- 1/2 tsp (2 ml). pepper
- 6 6 inch tortillas
- 2 3 oz (84 grm). pkg. cream cheese
- 1 4 oz (112 grm). can green chilies drained
- 1/2 cup (125 ml) Monterey Jack shredded cheese
- 1/2 cup (125 ml) sliced black olives (optional)
- Brown ground beef and onions.
- Stir in tomatoes, sauce, chili, cumin and pepper; simmer 5 minutes.
- Pour half of mixture in 9 x 13 inch pan.
- Heat tortillas in foil 8 to 10 minute in 350 degree (175 C.) oven.
- Spread cream cheese on each tortilla.
- Top with green chilies.
- Fold over and arrange tortillas on top of meat mixture.
- Pour remaining meat mixture over all.
- Cover and bake 20 minutes at 350 degrees (175 C.).
- Uncover and add shredded cheese to cover.
- Bake 10 more minutes or until cheese is melted.
- When out of oven you may top sliced black olives.
- My neighbor and best friend made this, and it is without a doubt, the best Mexican casserole I have ever eaten, and I know you will agree. It has become a favorite at our neighborhood parties, never any leftovers with this one.
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