Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 1 lb 454g / 16oz Ground beef

  4. 1 lb 454g / 16oz Diced stew meat

  5. 1 tablespoon 15ml Chopped garlic

  6. 2 tablespoons 30ml Chili powder

  7. 2 teaspoons 10ml Cumin

  8. Salt and pepper

  9. 1 tablespoon 15ml Tomato paste

  10. 4 cups 250g / 8.8oz Tomatoes, canned, peeled seeded - chopped

  11. 3 cups 711ml Beef stock

  12. 10 Flour tortillas

  13. 2 cups 292g / 10oz Grated medium Cheddar cheese

  14. 2 cups 292g / 10oz Grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

  2. Yield: 6 servings Posted to the BBQ List by (George Tracy) on Apr 25, 1998.


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