Ingredients:
1 lb ground beef
2 onions, chopped
3 garlic cloves, minced
2 (15 ounce) cans diced tomatoes
1 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper
1 (4 ounce) cans chopped green chilies
1 dozen corn tortillas
2 lbs monterey jack cheese, grated
1 pint sour cream
Directions:
Saute onions, meat, and garlic until onions are clear.
Drain any fat.
Add tomatoes, spices, salt and pepper and simmer 30 minutes.
Add diced chilies.
Cut tortillas into fourths.
In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan.
Cover with half the meat sauce.
Sprinkle with half the cheese.
Repeat layers, beginning with tortillas and ending with cheese.
Bake at 350 F about 30-45 minutes, or until bubbling and cheese has melted and started to turn golden.
Remove from oven and spread with a layer of sour cream.
This freezes well–do all but add sour cream topping and freeze.
When ready, reheat and top with sour cream.
Servings: 8-10
Time preparation: 50 min.
Time total: 95 min.