Chiliquilla

Mexican Chili

Ingredients:

• 8 oz. ground beef
• 4 Tblsp. butter, divided
• 8 6-inch soft corn tortillas, cut into small strips
• 3 eggs, beaten
• 1 can mild enchilada sauce
• 1 small can sliced black olives
• ¼ cup chopped green onions
• ½ cup sour cream
• ½ cup shredded cheddar cheese

Directions:

In a large skillet, over medium-high heat, brown the ground beef, drain and set aside. Melt 2 Tblsp. butter in the pan and add the tortillas. When the tortillas are lightly browned, push them to the sides of the pan.

Melt the 2 remaining Tblsp. butter and add the eggs. When the eggs are lightly scrambled, push them to the sides of the pan.

Add the ground beef back to the center of the pan, cover with the enchilada sauce and mix into the tortillas and eggs. Sprinkle the olives and onions over the top, cover, reduce heat and simmer for 10 minutes.

Uncover, mix in sour cream and top with cheese. Cover for another five minutes or until the cheese is melted.