Description:

Mexican dish at its best

Source:

Sharri Anderson and Alice Larson

Serves/Makes:8

Ingredients

• 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)

Preparation

• 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.

Comments

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.