A great casserole for our baseball guys! Serves 12 or more. Suggestion: Brown the chorizo separately first to decrease the fat content.
Saute beef and chorizo until browned. Stir in garlic, onion, and green pepper. Cook until vegetables are tender. Stir in tomato sauce, chiles, olives, cilantro, raisins, salt and pepper. Beat ricotta and eggs until smooth. Set aside.
Cover the bottom of a 4 quart casserole with 4 tortillas. Cover tortillas with 1/3 of the beef mixture. Arrange 1/3 of the cheese slices over beef mixture. Spread 1/2 of the ricotta mixture over the cheese slices. Repeat layering until all ingredients are used, ending with beef mixture topped with slices of cheese.
Bake, uncovered, at 350 degrees for 30-45 minutes or until very hot. If desired, serve with sour cream, chopped green onions, cilantro and chopped green olives. Makes 12 servings.
3 pounds lean ground beef
1 pound beef chorizo, optional
4 cloves garlic, minced
1 large onion, chopped
1 green pepper, chopped
2 (16 oz.) cans tomato sauce
1 (4 oz.) can diced green chilies
1 (3 oz.) jar pimiento-stuffed olives, chopped
1/2 cup chopped cilantro
1/4 cup raisins
1 tsp. salt
1 tsp. pepper
2 pints ricotta cheese
12 corn tortillas
1 pound Jack cheese, thinly sliced
Sour cream, chopped green onions, cilantro, chopped green olives