Time
prep 0:30
total 1:00
Ingredients
| 1 lb. | ground beef, browned and drained | | 2 cloves | garlic, chopped | | 1 tsp. | ground black pepper | | 1 tsp. | ground cumin | | 1 | green pepper, diced | | 2 cans | Old El Paso Enchilada Sauce | | 1 pkg. | corn tortilla shells | | 2 cups | sharp cheddar cheese | | 1 tbsp. | hot sauce | | 1 bunch | green onions, chopped | | 1 | lg. tomato, diced | | Sour cream |
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Instructions
Brown ground beef; drain. Add garlic, black pepper, cumin, and green pepper; cook an additonal 5 minutes, stirring constantly. Add 1 can of enchilada sauce and hot sauce, and simmer an additional 3 minutes.
Preheat oven to 375°F. Grease a small casserole dish. Add 1 can of enchilada sauce in large bowl. Dip tortillas in sauce and layer into casserole dish. Add layer of meat mixture, then a layer of cheddar cheese. Bake for 15 minutes. Layer top of pie with green onions and tomatoes and bake for an additional 10 minutes. Remove from oven and let sit 3 minutes. Serve with sour cream on top.
Author's Comments
Quick and easy. Good old Toledo cooking!
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