Ingredients:
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
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.
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.
1 comment:
I just discovered your blog Letti and I am so excited to try out some of these recipes. I'm getting tired of rotating through the same recipes and can't wait to try some new good ones.
Post a Comment