Can ya’ll tell that I really like Tex-Mex????
- cup chopped green or red bell pepper
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 2 tsp ground cumin
- 1 can (14.5 or 15 oz) cut tomatoes with garlic and onion
- 1/2 cup enchilada sauce
- 1 can (4 oz) chopped green chiles
- 1 cup frozen corn kernels or 1 can of corn
- 3/4 cup pitted black olives, sliced
- Four 8-inch corn or flour tortillas
- 1 bag (8 oz) shredded cheddar or Mexican-blend cheese
- Optional accompaniments: sour cream, shredded lettuce, chopped tomatoes, additional black olives, salsa, etc.
- Have ready a 3-qt. baking dish
- Heat oil in skillet over medium heat. Add bell pepper and saute 3 – 4 minutes. Add beef or turkey and crumble-cook. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
- Stir until simmering, then simmer 10 minutes. Remove from heat and stir in corn and olives.
- Heat oven to 350 degrees.
- To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
- Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with optional accompaniments.
NOTE: I cannot find the tomatoes with garlic and onions, so I just add my own. I also used extra tortillas and omitted the black olives, but that’s just personal preference! You can make this ahead and freeze it. Yum!