Beef Nacho Casserole

Homemade Salsa
 1 can (28 ounces) peeled, ready cut tomatoes
1 can (7 ounces) diced, roasted and peeled green chiles
4 green onions, chopped
2 garlic cloves minced
2 tablespoons olive oil
2 tablespoons wine vinegar
½ teaspoon crushed, dried oregano leaves
Mix all ingredients. Can be made ahead and refrigerated until ready to use. Makes about 4 cups.
Beef Casserole
 2 pounds ground beef
2 teaspoons chili powder
½ teaspoon garlic powder
Salt and pepper to taste
2 cups water
4 cups Homemade Salsa, divided use
¼ cup vegetable oil for frying
8 corn tortillas
1 can (16 ounces) spicy refried beans
1 can (6 ounces, drained) black olives, cut in half
2 cups grated cheddar cheese
Brown ground beef in a heavy Dutch oven, and season with chili powder, garlic powder, salt and pepper. Add water and 2 cups Homemade Salsa. Bring to boil, reduce heat to simmer and cook 30 to 45 minutes or until most liquid is absorbed. This can be done one day ahead and refrigerated overnight.
Heat vegetable oil in skillet and add tortillas one at a time, fry until slightly crisp. Drain on paper towels to remove excess oil. When cool enough to handle stack tortillas and cut into 1/8 wedges
Preheat oven to 400 degrees F. In a 13 x9 inch baking dish layer one half of tortilla wedges, half of beans, half of beef mixture and half of olives. Top with half of remaining Homemade Salsa and half of cheese. Repeat for second layer. Bake in preheated oven for 35 to 45 minutes or until cheese is melted and casserole is heated through. Serves 8 to 10 depending on how hungry your guests are and other side dishes served.
Fran Jenkins

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