2 pounds ground beef
OR
2 pounds ground turkey
2 tablespoons oil (2 to 3)
2 (14 1/2-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (7-ounce) can Ortega diced chiles
1 (15 1/4-ounce) can kidney beans with liquid
1 large onion, chopped
1 (6-ounce) can black olives
Garlic, as much as you like
Salt and black pepper
2 teaspoons cilantro (add more if you like)
2 cups (or more) shredded Cheddar cheese
OR
2 cups (or more) Monterey Jack Cheese
20 corn tortillas (about 20)
Sour Cream & Salsa
Servings: 10
In a large skillet brown meat, onions and garlic in oil. Drain fat.
ADD: Tomato sauce, tomatoes, chile powder, cumin, chilies, and kidney beans.
Bring to a boil, cover and simmer for 20 minutes. Season to taste with salt and pepper. Add olives and cilantro.
LINE: 9 × 13 × 2-inch baking pan with one-third of the tortillas. Top with one-third of the meat sauce and one-third of the cheese. Repeat with the remaining ingredients, making two more layers but reserving one-third of the cheese.
BAKE UNCOVERED, in a 350ºF oven for 30 minutes. Sprinkle the remaining cheese on top of the casserole. Let casserole rest for 15 minutes before serving.
SERVE: With salsa and sour cream.
Makes 8 to 10 servings.
Servings: 10
OR
2 pounds ground turkey
2 tablespoons oil (2 to 3)
2 (14 1/2-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (7-ounce) can Ortega diced chiles
1 (15 1/4-ounce) can kidney beans with liquid
1 large onion, chopped
1 (6-ounce) can black olives
Garlic, as much as you like
Salt and black pepper
2 teaspoons cilantro (add more if you like)
2 cups (or more) shredded Cheddar cheese
OR
2 cups (or more) Monterey Jack Cheese
20 corn tortillas (about 20)
Sour Cream & Salsa
Servings: 10
In a large skillet brown meat, onions and garlic in oil. Drain fat.
ADD: Tomato sauce, tomatoes, chile powder, cumin, chilies, and kidney beans.
Bring to a boil, cover and simmer for 20 minutes. Season to taste with salt and pepper. Add olives and cilantro.
LINE: 9 × 13 × 2-inch baking pan with one-third of the tortillas. Top with one-third of the meat sauce and one-third of the cheese. Repeat with the remaining ingredients, making two more layers but reserving one-third of the cheese.
BAKE UNCOVERED, in a 350ºF oven for 30 minutes. Sprinkle the remaining cheese on top of the casserole. Let casserole rest for 15 minutes before serving.
SERVE: With salsa and sour cream.
Makes 8 to 10 servings.
Servings: 10
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