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Brown the ground beef; omit this step for leftover chicken or turkey. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. (Use the empty cans f
Ingredients
- 2 lb of ground beef (cooked chicken or turkey may be substituted if desired)
- Two 12-oz cans tomato sauce (keep cans to measure water)
- One 1.25-oz pkg chili seasoning
- 24 corn tortillas
- Vegetable oil
- 1 lb cheddar cheese (or more—more cheese is always good!)
- Two 2.25-oz cans sliced black (ripe) olives (optional)
Instructions
- 1
Brown the ground beef; omit this step for leftover chicken or turkey. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. (Use the empty cans from the tomato sauce.) If using chicken or turkey, just place the meat in the pan, then add the tomato sauce and the water. Simmer; if using ground beef, be sure to cook until meat is completely done. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Size can vary, but I usually use my 9 ½ by 13 inch pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottomof the dish. Cover with the meat and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350° F for 30 minutes or until the cheese is bubbling. Cool, cut into squares, and serve. Author’s Bio: I’m a staff writer for The Bandera Review, the paper of choice in my hometown, Bandera, Texas. Things I most love: exercising my Christian faith in my full gospel church (with deep Baptist roots!), reading my Bible, writing, animals, working with rocks and cement. Least favorite activities—sewing and ironing—the two things I won’t do at all. Grew up in Georgia, but got back to Texas, where I was born, as quickly as possible. Highlights of my life include raising a God-fearing son who is now a U.S. Marine, college student and who is married to a wonderful Christian wife, gold-mining in the Nevada desert; raising motherless animals (I even like snakes!); creating a rock and native plant flower garden, and having my first novel, HEART SHADOWS (ISBN #: 0- 595-145914) published. ~Stephanie Parker Logue.