There are a million of these recipes, and so don’t hold me to anything seriously authentic, except for the ingredients. I have adapted this one from one from All Recipes, but I adapted it so much, it’s really my own.
It’s just a really nice, filling, and satisfying meal all around.
It rewarms very well, and actually would freeze well too.
You can vary it as you wish to, but I’m giving you the basics.
As always, you can make this simpler by using a lot of prepackaged stuff, or make it much better and full of love with a bit more time and attention.
It serves well with some nice Spanish rice and the usual chopped lettuce and tomato side.
- 1 1/2 lbs ground round
- 1 lg onion, diced
- 2 cloves of garlic, microplaned
- 1 4 oz can of black olives, drained and sliced if whole
- 1 tsp cumin
- 1 tbsp chile powder
- salt and pepper
- 2-3 ancho, Anaheim, Hatch, or other similar chiles, roasted, peeled, seeded and chopped.
- 1 c of diced tomato, seeded
- 1 1/2 c salsa (make pico de gallo and whirr up in a blender or food processor until it’s fairly smooth. (can substitute jarred salsa)
- 2 cans pinto beans, drained, rinsed, and then mashed with a potato masher until lumpy but broken down.
- 8 or so flour tortillas ( depending on their size and the size of your baking dish)
- 1 c corn (fresh, canned or frozen)
- 10-12 oz of cheddar, Monterey Jack, or Mexican cheese of your choice.
- Brown the meat, onion and garlic until the meat is done. Break up the meat so that it is loose.
- Add the olives, roasted chiles, tomato, salsa, and beans, and mix together. Add the corn.
- Add the spices and herbs.
- Simmer for 15 minutes or so, just to work the flavors together.
- Oil the baking dish (9 x 13 is good, but deeper pans are suggested–a large springform pan is excellent but cover the bottom with foil in to keep it from leaking and place on a rimmed baking sheet)
- Layer a thin layer of the meat mixture in the bottom of the pan.
- Cover with a layer of the tortillas.
- Then a layer of the meat, and cover with cheese.
- Another layer of tortillas, meat and cheese,
- A third of you have room.
- Bake at 350° for about 30 minutes, or until bubbly.
SERVES: 6 easily