Enchilada Casserole

This recipe came to me by way of one of my favorite personal chef clients, Betty McHenry.  For some reason, I tucked it away and never made it until recently; my family loved it and I enjoyed the flavor combination of the eggs and olives with the ground beef – so tasty!

10 oz. can red enchilada sauce
1/3 cup broth
8 oz. can tomato sauce
1 lb. lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 hard-boiled egg, chopped
4 oz. can sliced black olives
kosher salt and freshly ground black pepper, to taste
6 corn tortillas
1 cup shredded Monterrey Jack cheese

Combine sauces with broth and set aside.  In a skillet over medium high heat, cook ground beef with onion and garlic; drain fats.  Stir in egg and olives; add 1/2 cup sauce.  Season mixture with salt and pepper, to taste.  In a casserole dish, layer tortillas (dipped in sauce) with meat mixture. Pour remaining sauce over all; top with cheese.  Bake, uncovered, in preheated 350 degree F. oven for 25-30 minutes.

Now You’re Cookin’,
Chef Alli 

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