50+ Friends Club Cookbook
Meat and Wild Game

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Beefy Tortilla Casserole

From the Kitchen of: Pat Zook

1 1/2	lbs.	Ground Beef
1	lge.	Onion, chopped
3-4		cloves Garlic, chopped
1		Green Bell Pepper, chopped
1	Tbsp.	Chili Powder
1	tsp.	Cumin
3-6		sprigs Cilantro
1	c.	chopped Olives
1	lb.	Tomatoes
1 1/4	c.	Enchilda Sauce
6-8		Corn Tortillas
1/2	lb	Cheddar Cheese, grated
1/2	lb	Monterey Jack Cheese, grated
1	c.	crushed Corn Chips

• Brown ground chuck; drain any excess fat .
• Add (chopped) onion, garlic and green pepper, cook until soft.
• Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste.
• Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
• Grease a 3 qt. casserole. Steam (or fry) tortillas. Put approximately 1/3 of the meat mixture in the casserole dish followed by a layer of toritillas, cheese, and olives. Repeat twice.
• Sprinkle corn chips around the edges and bake at 350 degrees for 20 minutes or until heated through.
• Cut into wedges