Preheat Oven to 350 degrees and grease a pie pan
Ingredients:
One medium onion diced
One medium bell pepper diced
1 and 1/4 lbs ground beef - lean
1 small can tomato paste
1 small can diced green chilies
1 small can El Pato Tomato Sauce with Jalapeno
shredded Mexican cheese blend
flour tortillas
guacamole
sour cream
Saute the ground beef and diced onions until meat has evenly browned. Add in the diced bell pepper and cook until softened. Pour in the tomato products and green chilies. Mix well and let simmer until mixture has thickened. This should take about 5-10 minutes.
Place one tortilla on the bottom of the pie pan. Spoon out a layer of filling and sprinkle cheese on top. Add another tortilla, more filling, more cheese. Do one more layer and top with a final tortilla and cheese. Bake for about 20-25 minutes until cheese is nice and melted and the side of the tortillas have crisped up just a little bit.
Let cool for 10 minutes cut into wedges and serve with sour cream and guacamole.
You can use any extra filling for soft tacos or nachos. The filling freezes really well. This recipe is a mix of what my Aunt Laura made when I was a kid and something I read from a Martha Stewart newsletter.
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