VACATION BEEF TORTILLA CASSEROLE 1 1/2 pound ground beef 1 large onion, chopped 4 garlic cloves, chopped 1 green bell pepper, chopped 1 teaspoon chili powder 1 teaspoon cumin 3 cilantro sprigs 1 cup olives, chopped 1 pound tomatoes 1 1/4 cups enchilada sauce 8 corn tortillas 1/2 pound cheddar cheese, grated 1/2 pound Monterey jack cheese, grated 1 cup corn chips, crushed Brown ground chuck; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approximately 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees f for 20 minutes or until heated through. Cut into wedges.
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