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
We can follow the history of meal recipes back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius tells us how the ancient Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab cuisine, such as coriander, basil and rosemary. These new culinary innovations caused an outbreak in recipe books, many of which still exist in private collections. By the time we get to the 20th century, recipe publications were in great demand, as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Beefy Tortilla Casserole recipe.
