SOUR CREAM ENCHILADA CASSEROLE
Steps:
- In a skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until they are softened. Add the chuck and cook the mixture over moderate heat, stirring and breaking up the lumps, until the meat is no longer pink. Stir in the salsa, the oregano, the chili powder, the cumin, and salt and black pepper to taste. Bring the mixture to a boil, and simmer it for 5 minutes. In another skillet cook the corn in the butter and the remaining 1 tablespoon oil over moderately low heat, stirring, for 3 minutes. Stir in the bell peppers and salt and black pepper to taste, and cook the mixture, stirring, for 2 minutes, or until the bell peppers are softened. Put 2 of the tortillas, side by side, in an oval 2-quart gratin dish, top them with one third of the meat mixture, one third of the sour cream, and one third of the Monterey Jack, and layer the remaining tortillas, meat mixture, sour cream, and Monterey Jack in the same manner, sprinkling the top layer of the Jack with the olives. Spoon the corn mixture around the edges of the dish and bake the casserole in the middle of a preheated 375 degree oven for 20 minutes.
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