This dish is pretty hot, so just make sure you warn everyone before they try it, it’s not for the faint of heart. You could reduce the heat by leaving out the green chile peppers and just replacing them with green or red bell peppers. When I make this for my family at home, even my pickiest little eaters gobble it right up. It’s a great recipe to substitute in for a taco night.
Check out what they are saying about this recipe over at All Recipes:
“This recipe is great. My son loved it as much as we did.”
If you’re worried about this being too spicy for kids, you can easily just adjust the amount of chilies!
Ingredients
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar Old El Paso taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) Aztec flour tortillas
9 ounces shredded Kraft Colby cheese
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired.
Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
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Quick Tip: Make ahead of time and freeze in a foil pan. Then put it straight in the oven.
Thanks again to All Recipes for this fun and easy recipe.