Some Sort of Enchilada Lasagna

I have recently taken an interesting in the cuisine of New Mexico, and this -while not an actual "New Mexico Recipe,"is one attempt to get my feet wet where some of the basic flavor profiles are concerned. I didn't follow any formal recipe for this; I simply threw it together...I'll give it the (very original) name...

Montana Enchilada Lasagna



1 pound ground beef
Salt and pepper, to taste
1 onion, diced
Minced garlic to taste
1 envelope of enchilada seasoning
1 cup water or stock
2 ten-ounce cans of red enchilada sauce
About 30 olives, sliced (normally black olives but didn't have any tonight)
12 yellow corn tortillas
2 cups of shredded "Mexican blend" cheese (you probably won't use it all)
Oil for frying

Brown the beef in a cast iron skillet, adding salt and pepper to taste. When the beef is browned and the fat is drained, add the diced onions and cook them in the beef for a few minutes, stirring occasionally, until they are translucent. Add the olives and stir them around in order to mix them in with the beef.

Add the garlic, the envelope of enchilada seasoning and 1 cup of water or stock. Stir while the mixture comes to a boil and then reduce the heat. Simmer and stir occasionally for 10 minutes or until the excess liquid has reduced to a thick sauce.

Meanwhile, heat the oil and quick-fry the tortillas for maybe half a minute on each side. Set aside on paper towels to drain.

To assemble the dish, pour a thin layer of enchilada sauce on the bottom of the skillet, then arrange a layer of 4 tortillas so that they (mostly) cover the bottom of the skillet. Add a layer of the meat mixture, then a layer of cheese, then a few olives, spread evenly. Cover with another thin layer of enchilada sauce and repeat the process until all of the tortillas are layered and topped with a final layer of meat mixture, enchilada sauce, cheese and olives.

Bake in a pre-heated oven at 350 degrees for 30 to 45 minutes, or until the cheese and sauce brown up a bit. Remove from the oven and allow to rest for about 10 minutes before cutting and serving. If you have any enchilada sauce left over, heat it and drizzle it over each individual plated portion.

Enjoy ~