Casseroles > Mexico > Tortilla-Coffee Casserole >
Tortilla-Coffee Casserole
2 LBS lean ground beef
1 medium onion, chopped
2 tsp. instant dried coffee
1 tsp. salt
3 tsp. chili powder
1/4 tsp. black pepper
1 large can (32 oz.) tomato sauce
12 corn or flour tortillas
4 oz. cream cheese (or half of a small container)
1/2 C water
2 C grated cheddar or Mozzarella cheese
12 green olives, pitted & sliced (substitute with black olives)
Brown the ground beef with the onion in a large skillet. Add the instant coffee, salt, chili powder, black pepper and half of the tomato sauce. Spread each tortilla with the cream cheese (use more if necessary). Add about 1/4 cup of the meat mixture on each tortilla and fold over. Place the folded tortillas in a greased baking dish. Repeat with remaining meat mixture and tortillas. Spoon any remaining meat mixture over the tortillas and in the spaces between, and pour the other half of the tomato sauce and water on top. Sprinkle the cheese and olives on top of the sauce. Cover the baking dish with foil. Bake for about twenty-five minutes at 375-degrees F. Serve.
Recipe featured in the Ambrosia Cookbook.
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