Beef Enchilada Pie

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Beef Enchilada Pie

1 lb ground beef
1 onion, chopped (or 1 cup)
1 clove garlic, minced (1 tsp)
1 can tomato paste
1 cup water
1 small can green chilies
1 tablespoon taco sauce
1 tablespoon chili powder
1 tablespoon dry ranch dressing mix (about half a packet)
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1-2 jars carrot or butternut squash baby food, optional (my nod to Deceptively Delicious)
flour tortillas, medium/soft taco size (or corn tortillas if you prefer)
2-3 cups shredded cheese (I use monterey jack)
small can sliced olives, drained
1 tomato, diced (or 2-3 plum tomatoes, diced)

Brown ground beef and onions. Drain if necessary. Add garlic and cook another minute. Add tomato paste, water, green chilies, taco sauce, chili powder, ranch dressing mix, sugar, pepper, garlic salt, cumin, and baby food if desired. Stir well and heat through.

In a 2 quart round baking dish layer tortillas, meat sauce, cheese, olives, and tomatoes. Repeat layers 3-4 times ending with the meat sauce, cheese, and olives. Bake covered at 350 for 30 minutes. Take off cover and let cook for 2-3 more minutes. Let casserole cool for about 10 minutes before cutting. Serve with sour cream.

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