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I really like this recipe a lot. I love the moistened flour tortillas and green chilies in this dish. I've made this recipe numerous times. I try something different each time. I like to add an extra can of green chilies, they taste so good in the dish. I also add a can of black beans and sliced black olivies. I like using a 28 oz can of peeled tomatoes, but I also make sure I bring it to a medium simmer for a while so that it is not so liquidy. The orginial recipe calls for one 14 oz can of diced tomatoes.
Ingredients
1lb ground beef (turkey or venison)
1 medium chopped onion
3 Teaspoons of chili powder
1 28 oz can peeled tomatoes
2 4 oz can of diced green chilies
1 16 oz can of corn (drained)
1 16 oz can of black beans (rinsed and drained)
1 cup? of sliced black olives
4-5 small flour tortillas
4 oz of shredded cheddar cheese
Fresh cilantro sprigs
Directions
Saute meat with onions and drain.
Stir in chile powder, cook for another minute
Add tomatoes, chilies,corn, beans, olives.
Bring to a boil, then remove from heat.
Lightly grease a 1 1/2 quart casserole dish.
Line the bottom of casserole dish with one tortilla.
Spoon 1/4 of the meat mixture on top of tortilla.
Then spoon 1/4 cheese on top of meat.
Repeat the layering using tortillas, meat, and cheese, finishing with meat.
Cover and Bake at 375 degrees for 20-25 minutes or until bubbly.
Remove from oven and remove cover.
Add last layer of cheese and continue to bake for 3-4 minutes until cheese is melted.
Garnish with cilantro if desired and cut into wedges before serving.
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