Fiesta Tamale Lasagna
One of the ways my Mom loves to use leftover chili is to make a tamale pie. I took it a little bit in a different direction and used tortillas instead of cornbread. Using the salsa gives you the quick sauce you need if you don’t have leftover chili and just want this for a yummy dinner.It also freezes beautifully.
2 lbs ground chuck
1 container El Sol Fresh Salsa
1 tablespoon each cumin, garlic powder, onion powder and chili powder
2 cups beef broth
Combine all in a skillet and cook on medium heat until meat is browned and liquid is reduced. 10 or 12 medium flour , 3 cups cheddar cheese 1 can black olives, sliced 1 can mexicorn 1can hominy Start the layers with a little sauce on bottom. Then tear tortillas in fourths and began layering. Sauce, olives, corn, hominy and then cheese. Continue until you reach the top and cover it with cheese and pickles jalapeno slices. Bake in a 350 degree oven for about 20 minutes or until hot and bubbly. Serve with extra salsa and sour cream on the side. Of course this just gets better as leftovers!