- 1 1/2 pounds ground beef
- 1/2 pound pork sausages bulk
- 1 1/4 cups onions chopped
- 2 cloves garlic minced
- 1 cup sour cream
- 1 8-ounce can tomato sauce
- 1 7-ounce can green chilies chopped
- 1 6-ounce can tomato paste
- 1 3 1/2-ounce can olives medium
pitted, drained and sliced, reserving
- 1 8-ounce package tortilla chips
- 12 ounces Monterey jack cheese
shredded (about 3 cups)
- Paprika (optional)
- 1/4 cup green onions thinly sliced
This recipe makes 10 servings.
At least 45 minutes or up to 2 3/4 hours
before serving:
Grease a 3-quart oblong baking dish. In a
large skillet over medium-high heat, sauté
beef and sausage until no longer pink. Add
onions and garlic and sauté until onions are
almost tender and meat is browned. Pour off
drippings. Reduce heat to medium.
Stir in sour cream, tomato sauce, green
chilies, tomato paste and olives until
blended. Heat through, do not boil. Remove
from heat.
Layer in baking dish two-thirds of the
chips, all the meat mixture, remaining
chips, cheese and sprinkle with paprika. If
making ahead, cover and let stand at room
temperature up to 2 hours.
Bake, uncovered, in a preheated 375° oven
for 20 to 30 minutes or until heated
through.
Garnish with green onions and reserved
olives.
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