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Yummo Enchilada Pie!
This is the very first "Mexican Casserole" I ever prepared. Seems strange even saying that these day with Mexican cooking becoming so popular. I thought I would choose this recipe as my first post because I remember feeling like a real chef when I prepared it. I honestly remember thinking it was so complicated! I must say I have come a long way since preparing this recipe in 1982. Another reason I wanted to share this recipe is because my son Sammy age 12 LOVES enchilada's. We often frequent our favorite little Mexican restaurant called "Little Mexico" where he will religiously order 4 cheese enchiladas and a large bowl of white gooey cheese dip! I was flipping through my recipe box and found this torn from a magazine. I can't believe to has survived through the years. I thought I would give it a try, I had not made it in at least 15 years, and I have made it twice in the last 3 weeks due to his request! Ingredients
- Ingredients:
- 2 lb. Ground Beef
- 3 Bell peppers diced, I use a combination of green, red and yellow.
- 1 lg. Onion diced
- 3 lg. cloves of garlic
- 1 Tbsp. Red wine vinegar
- 1 28 oz Can of whole tomatoes broken up
- Salt and pepper
- 2 tsp. cumin
- 1 tsp. oregano
- 6 Large flour tortillas
- 2 fresh Jalapeno's
- 2 Cups of shredded cheddar cheese
Directions
- Heat oven to 350
- In skillet brown beef and remove with a slotted spoon. Chop onion and bell peppers. Mince garlic. Saute in skillet until soft over med heat. Add 1/2 tsp. salt and 1/4 tsp pepper. Remove with a slotted spoon. Put meat back into pan, drain tomatoes and add breaking up with a spoon. Add salt and pepper, cumin, oregano and red wine vinegar. Simmer 10 minutes.
- Line bottom and sides of 2 qt casserole dish with 4 tortillas. Add 1/2 meat mixture, then 1/2 onion mixture. Cover with 2 tortillas repeat layer and top with cheese. Sprinkle with fresh jalapeno peppers. Cover and bake for 20 minutes. Uncover and bake 10 more minutes.
- ENJOY!
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