Recipe Courtesy of Cindy Schumacher
1 tsp. salt
1 pound ground beef
½ cup finely chopped onion
1 clove garlic, minced
½ tsp. oregano
1 small can chopped green chilies, drained
1 cup chopped tomatoes
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 6” flour tortillas
3 Tbsp. vegetable oil for frying
Optional: Serve with salsa & sour cream on the side
Sprinkle salt in skillet and add meat and onion. Sauté over high heat until meat is crumbly. Drain fat. Add garlic, oregano, tomatoes, and green chilies and simmer, uncovered, 10 minutes or until liquid is evaporated.
In another skillet, heat oil. Place tortilla in hot oil and top with a few tablespoons of beef mixture. Top with some of both cheeses and then another tortilla.
Fry until bottom tortilla is slightly browned. Turn and brown other tortilla. Remove from skillet and keep warm until serving. Repeat with remaining tortillas. Cut into wedges and serve with salsa and sour cream on the side.