1 jalapeno or 2 chipotle peppers (optional - just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for topping
First you have to put crackers on the bottom of a 9×13 in baking dish with rice we used that form of bottom because it’s the most suitable ;you can use the one you suggest suitable.
Then use a skillet to cook beef and onion and then add the spices you want;.
Wait until meet is no longer pink and add tomato juice, water, seasonings, and leave it for 15-20 minutes..
After use a saucepan to melt butter.and Stir in flour until smooth. add milk Gradually. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.
Finally Top with cheddar cheese and olives.
And Serve with tortilla chips
have a nice meal !
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