Puffy Tortilla Bake
|Chopped onion||3⁄4 Cup (12 tbs)|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Canned diced green chili peppers||4 1⁄2 Ounce (1 Can)|
|Chili powder||2 Teaspoon|
|Lean ground beef||12 Ounce|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Chopped pitted ripe olives||3 Tablespoon|
|Chili powder||1 Tablespoon|
|Puffy tortillas/12 purchased corn tortillas||1 Cup (16 tbs)|
|Shredded sharp american cheese/Cheddar cheese/monterey jack cheese with jalapenos||6 Ounce (1 1/2 Cups)|
1 Grease a 3-quart rectangular baking dish. Set aside.
2 In a large skillet cook chopped onion in hot oil until tender. Stir in the undrained tomatoes, tomato sauce, 1 clove garlic, chili peppers, the
2 teaspoons chili powder, and the sugar. Simmer, uncovered, 20 minutes or until reduced to 3 cups. Set aside.
3 In a medium skillet cook beef and the 1 clove garlic until beef is brown. Drain well. Stir in green onions, chopped olives, the 1 tablespoon chili powder, and salt. With browned side down, fill each Puffy Tortilla or purchased tortilla with about 2 tablespoons meat mixture and 1 tablespoon cheese; roll up. Arrange in the prepared baking dish. Pour the tomato mixture over.
4 Bake, covered, in a 350° oven for 20 minutes. Uncover; sprinkle with remaining cheese and bake, uncovered, about 5 minutes more or until cheese is melted.