1 1/2 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped (or less)
1 green bell pepper (capsicum), chopp, ed
1 tbsp chili powder
1 tsp cumin
3 cilantro sprigs (up to 6)
1 cup olives, chopped
1 lb tomatoes
1 1/4 cup enchilada sauce
8 corn tortillas
1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
1 cup corn chips, crushed
Directions
Brown ground chuck; drain any excess fat. Add (chopped) onion,
garlic and bell pepper; cook until soft.
Cut tomatoes into chunks and add to beef mixture (including liquid).
Add enchilada sauce, chili powder, cumin and cilantro. Add salt and
pepper to taste. Bring to a boil; reduce heat and simmer uncovered
for 20 minutes.
Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx.
1/3 of the meat mixture in the casserole dish followed by a layer of
tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn
chips around the edges and bake at 350 degrees F. for 20 minutes or
until heated through. Cut into wedges.
NOTES:
* A simple Mexican-style casserole with beef and cheese -- This a
conglomeration of several of my favorite Mexican casserole recipes. I
took what I liked best from each one and this is what it turned out
to be. My family devoured it instantly and completely, and it has
become one of our favorites. Yield: Serves 4-6.
* You can adjust the seasonings to suit your own tastes; I listed
conservative amounts (for me, anyway!). You can also add salsa
(homemade is best) to the casserole, if desired. Serve with fried
rice (plain or flavored) and green salad.
: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.
: Victoria Cheadle
: Schlumberger Palo Alto Research, Palo Alto, California, USA
: cheadle@spar-20.arpa decwrl!spar!cheadle
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Beefy Tortilla Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Casserole; Main Dish
The History of Recipes
Written cooking instructions as a concept can be found way back into the distant past, in truth as far as the Egyptians, and potentially, even further back. However, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius informs us how the chefs of Roman times made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and parsley. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new herbs and spices prompted an increase in recipe manuscripts, most of which are kept safe in private libraries. When we get to the 1900s, recipe books are increasing in popularity due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Beefy Tortilla Casserole recipe.
