Friday, April 16, 2010


I found this recipe on the Tasty Kitchen website. It looked very yummy and it seemed pretty easy so I made it. Darian said it was ok but everyone else loved it. I served it with corn chips and sour cream. I had it for breakfast too :)

2 pounds Lean Ground Beef
Taco Seasoning (I did not use this because I am not a big fan of taco seasoning flavor)
1 can (28 Oz. Can) Enchilada Sauce
2 cans (10 Oz. Can) Cream Of Chicken Soup
30 whole White Corn Tortillas
2 cups Shredded Mexican Cheese Blend
1 can (6 Oz. Can) Pitted Black Olives

Preparation Instructions:
Brown ground beef and add spices as you would if you were making taco meat. Drain fat and set aside.

Cut the tortillas into cubes; set aside. Drain olives and cut in half; set aside.

In a large stockpot on medium heat, add the enchilada sauce and cream of chicken soup. Mix well until thoroughly blended. Bring up the heat to just below a boil. By handfuls, add in the tortilla cubes and mix thoroughly. Add the ground beef, cheese, and olives and mix thoroughly.

Simmer, stirring occasionally, for about 10 minutes and until the cheese is melted and all ingredients are heated through.


Related Posts with Thumbnails