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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | ground beef |
| 1 Dose | Cream style corn |
| 1 Dose | Tomatoes w/green chiles; |
| 1 Dose | Enchilada sauce (8 oz) |
| 8 x ca. 30 g | Cheddar cheese grated |
| 1 Dose | Ripe olives; sliced (4 oz) |
| 1 Tasse | Monterey Jack; grated |
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1 Medium onion; diced
6 Large tortillas
Brown ground beef, stirring to keep meat crumbly. Combine meat with onion, creamed corn, tomatoes w/green chiles, enchilada sauce, cheddar cheese, ripe olives, and diced green chiles, oregano, cumin, garlic powder, and chili powder to taste. Tear 3 tortillas into pieces and spread over the bottom on an 11x7x2 baking dish. Spread half the meat mixture over the tortillas. Tear remaining tortillas and spread over meat mixture. Top with remaining meat mixture. Sprinkle with monterey jack cheese. Bake at 325F degrees for 30 minutes.
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