This recipe comes to us from Phyllis Chinn.
2 Tablespoon butter
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne
¼ teaspoon ground cumin
2 Tablespoon gluten-free flour
1 cup chicken broth
½ cup milk
3 Tablespoon sour cream
Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.
1 ½ pounds ground beef; brown and set aside.
1 Tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced
½ cups sliced ripe olives
1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)
Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.
2 cups shredded Colby or cheddar cheese
Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.
Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.