Recipes from Mexico :: Mexican Main Dishes Meat
Red chili sauce
1 lb. ground beef
3/4 c. plus 1 Tbsp. canola (or other vegetable) oil
1 c. finely chopped white onion
1 clove garlic, minced
1/2 tsp. salt
12 (6-in.) corn tortillas
2 c. shredded mild Cheddar cheese
2/3 c. chopped, pitted ripe olives
1 1/2 (one and one-half) c. shredded iceberg lettuce
Cook beef in 1 Tbsp. oil in 10-in. skillet over med.-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 mins. Add onion; sauté until onion is soft, about 4 mins. Spoon off fat. Add garlic, salt and 1 c. red chili sauce to skillet; mix well. Heat over med. heat to boiling; reduce heat to low. Simmer, uncovered or without a lid, stirring frequently, until mot of the liquid has evaporated and meat is moistly coated with sauce, about 5 mins.
Heat remaining 3/4 c. oil in med. skillet over med. heat until hot. Fry tortillas, 1 at a time, just until limp or soft and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean.
Heat remaining 1 1/2 (one and one-half) c. chili sauce in med. skillet over med. heat until hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded, 1/4 c. meat mixture; sprinkle and distribute with 2 Tbsp. cheese and 1 Tbsp. olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining chili sauce over stacks and sprinkle and distribute with remaining cheese, dividing in an even way.
Place stacks under broiler so that tops are 4 in. below heat source. Broil until cheese is melted, about 3 mins.
Sprinkle and distribute tops with remaining olives, dividing in an even way. Garnish with lettuce.
