This dish is a creation of love. A love of all things delicious! It has a layered lasagna feel with Spanish flavors like artichoke, olives, and Manchego. I love these flavorful hearty family style recipes. This is an Americanized version of an Italian classic with a Spanish twist, so the title is perfect.
As organic as possible:
1 1/2 lbs Ground beef
3 Tbsp Chili powder
2 Tbsp Cumin
1 Tbsp granulated Garlic
2 tsp Salt
1 tsp ground Pepper
1 4 oz can Green chilis
4 oz Spanish olives, sliced
3/4 cup diced Spanish onion, divided
4 oz Artichoke hearts, diced
2 cups Manchego, shredded (if you can’t find Monchego, cheddar will do)
1 15 oz can Tomato bisque soup (I love Amy’s Tomato Bisque, but feel free to substitute with your favorite tomato soup or enchilada sauce)
4 Large Tortillas
Preheat oven to 375°. In a skillet brown beef with 1/2 cup of onion, until ready to drain. Drain off excess fat and add chili powder, cumin, granulated garlic, salt, and pepper, toss until spices are mixed in. Taste for seasoning. Add chilis and stir until combined.
Place a couple tablespoons of the tomato soup in the bottom of a 13X9 dish. I also use this time to wet all of the tortillas in the soup, leaving two to cover the bottom and setting two aside. Start the layering process by using half of the beef mixture, half of the remaining onion, half of the olives, and half of the artichoke hearts. Cover evenly with half of the remaining tomato soup, followed by 1 cup (half) of the shredded Monchego. Repeat the process with the remaining ingredients.
Place in the oven and bake for about 30 minutes until all is heated through and bubbly. Let sit a few minutes before serving, cooling slightly and allowing dish to set up (so everything won’t ooze out when cut into). Enjoy this wonderful fusion of flavors!