| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 800 Gramm | ground beef |
| 1 | Onion large, chopped |
| 4 | Cloves garlic chopped |
| 1 | Green bell pepper (capsicum) |
| 15 Milliliter | chilli powder |
| 5 Milliliter | cumin |
| 5 | Cilantro |
| 200 Gramm | olives chopped |
| 500 Gramm | tomatoes |
| 300 Milliliter | Enchilada sauce |
| 8 | Corn Tortillas |
| 250 Gramm | Cheddar cheese grated |
| 250 Gramm | Monterey jack cheese; grated |
| 30 Gramm | Crushed corn chips |
|
Brown ground chuck; drain any excess fat.
2. Add (chopped) onion, garlic, and bell pepper; cook until soft.
3. Cut tomatoes into chunks and add to beef mixture (including liquid). A
4. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
5. Grease a 3-liter casserole. Steam (or fry) tortillas. Put approx. 1/3
Author's Notes: This a conglomeration of several of my favorite Mexican casserole recip
You can adjust the seasonings to suit your own tastes; I listed conserv
Difficulty : easy. Precision
|
|
Anmerkungen zum Rezept:
|
