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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lean ground beef

  2. 1 cup 62g / 2 1/5oz Chopped onion - (1 small)

  3. 2 Garlic cloves - finely chopped

  4. 2 1/2 cups 592ml Ortega enchilada sauce with

  5. Green chiles and onion - (two 10-oz cans)

  6. 1/2 cup 118ml Sliced ripe olives - (2 1/4-oz can) - divided

  7. 10 Corn tortillas - (6" dia) - cut in half

  8. 2 cups 292g / 10oz Shredded cheddar cheese - (8 oz)

  9. Sliced green onions -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Grease bottom of 9-inch-square baking dish.

  2. Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

  3. Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.

  4. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.

  5. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.

  6. This recipe yields 8 servings.

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