When I was at the NOG I made this receipe. When I came home I found that I had changed the original receipe a far amount. I don't like things that are too hot so I switched the jalapino peppers for green chilies and added some mushroom soup for a creamier texture. I will post both how I made it and the original as I don't want to deprive the experimenting to see which is better.
40 small corn tortillas (I like the flavor of the yellow tortilla best)
1 1/2 lb ground beef with 15% fat
1 ½ cups chopped onion
2 tablespoons chopped garlic
2 cup bag of Mexican 4 cheese
1 ½ cups sour cream
1 can cream of mushroom soup
1 can medium pitted olives, chopped
2 cans (4oz) green chilies
2 cups mild salsa
1 can (15 oz) black beans
Separate and soak corn tortillas in a pot of water for 30 minutes.
Cook ground beef, drain. Then add onions, and garlic and cook until onions get translucent. (cook ahead if you want to save time) Mix 3/4 salsa, mushroom soup and 3/4 sour cream in small bowl.
In well oiled 14” Dutch oven, spread the ingredients into layers as follows:
5 tortillas on bottom of pan
½ beef/onion/garlic mixture
½ can of black beans, ½ of salsa mixture
½ cheese, olives and green chilies(optional)
Repeat the above layers again using remaining ingredients except for sour cream
Top off with remaining cheese, salsa and sour cream.
Put lid on oven and cover with 21-23 coals on top and 8-9 coals on the bottom (350-375 F). Rotate oven clockwise and top counter clockwise every 10 minutes or so until done. Cook 30-45 minutes.