Go Big Red Recipe For Sept. 21

[Roxy]

Enchilada Pie:

 

 

Onions (thinly sliced)

3 Bell Peppers (red, green or a combination of both)

2 4oz. cans green chilis

2 Garlic cloves (minced)

1 Tomatoes (28 oz. Can)

1 kg. Ground Beef (lean)

1 tsp. Salt

1 tsp. Pepper

1 TBSP Red Wine Vinegar

2 tsp. Cumin

1 tsp. Oregano

6 Flour Tortillas

3 Jalapeno peppers (sliced into rings)

4 cups Monterey Jack cheese (grated)

 

Heat oven to 350 degrees. Fry 6 tortilla shells in hot oil until just lightly browned, but still soft and pliable. Slice onions and bell peppers. Mince garlic and drain tomatoes. Cook beef in a large frying pan until no longer pink. Remove with a slotted spoon. Add onions, bell peppers, garlic, ½ tsp. salt and ½ tsp. pepper and cook until soft (about 15 minutes) then add green chilis, stir until combined. Remove with a slotted spoon and return meat to the pan. Drain tomatoes and add with vinegar, cumin, oregano, and ½ tsp salt and ½ tsp pepper. Break up tomatoes and simmer for 10 minutes.

 

Line bottom and sides of 2 quart baking dish with 4 tortillas. Put in half the meat mixture and top with half the onion mixture. Cover with 2 tortillas. Repeat layering of meat and onion mixture. Top with cheeses and sprinkle with jalapeno peppers. Cover loosely with foil & bake 20 minutes. Uncover and bake for 10 minutes.

 

* For an equally exquisite taste, substitute chopped cooked chicken for the ground beef

[dustinl15]

This looks amazing.........now to find someone to cook it for me