Well...ummm. okay, let's see...
about 1# lean (I like 15%) ground beef,
brown with 1 lg chopped onion, 2 cloves garlic crushed. Then add 1/2 bag frozen corn, 1/2 bag frozen peppers mix and bring back to temp. Then add 1 sm can chopped black olives, 1 sm can ortega chilies, 1 sm can diced tomatoes, salt, pepper, crushed red chilies to taste, 2 tbls modena vinager, (or red vin w/ a little honey) 2 tbls dried celantro (or fresh, sometimes I just use salsa!) , 1 tsp cumin and a healthy dash of "Pico De Gallo", ( a mexican spice) or even a packet of taco seasoning, (my sister uses it) saute for a few minutes and then thicken with a couple of tsps corn starch in about 1/2 cp water.
1 large can enchilada sauce, we like Med, 1#(+/-) shredded cheese of choice, we usually like co-jack, 14 or so corn tortillas, 1 sm can sliced olives for top.
Start with a couple of spoons of sauce in bottom, layer tortillas, tearing as needed to cover layer completely, a little more sauce, then cheese, then meat filling, cheese, sace, tortillas, sauce, cheese, meat, etc...taking care to spread evenly and smooth into place between each layer, ending with 1 top layer of sauce, cheese, olives, cheese, and a drizzle of sauce from the bottom of the can!
Bake 375* for about 45 minutes until golden and bubbly! Best if you cook ahead and then let it rest for awhile before serving so it "Stiffens" up, but mine hardly ever waits that long! I do have pictures actually, I just can't get my computer to talk to my camera!
I hope you give it a try, let me know!
THE RETAINING WALL - I had a long tiresome post all typed out and then realized it was pathetic and even I lost interest writing it, so here is something a little more interest...
1 month ago