San Jose Tortilla Pie
|6 inch corn tortillas||6|
|Vegetable oil||2 Cup (32 tbs)|
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|Green pepper||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Canned chopped green chilies||8 Ounce (One To Two 4 Ounce Cans)|
|Milk||1⁄2 Cup (8 tbs)|
Cut each tortilla into eight wedges.
Saute a few at a time in hot oil until crisp.
Drain on paper towels; sprinkle with salt.
In a large skillet, cook ground beef, onion, green pepper and garlic until beef is browned and vegetables are tender; drain.
Stir in chili powder, oregano and cumin.
In a greased 13-in.x 9-in.x 2-in.baking dish, layer half of the tortilla wedges, half the meat mixture and half Of the cheese.
Sprinkle chilies evenly over cheese.
Top with remaining meat and cheese.
Tuck remaining tortilla wedges, point side up, around edge of dish.
In a small bowl, beat eggs, milk and salt.
Pour evenly over top.
Bake, uncovered, at 375° for 25-30 minutes.
Garnish with!olives if desired.