Instructions:
Heat the corn oil and cook the chopped onions and garlic gently
until
soft, about 2 to 3 minutes. Stir in the ground beef and cook until
it
changes color, breaking it up with a fork. Add the tomatoes and
crush
with a spoon to mix with the meat, then add the chopped red peppers.
While the meat and tomato mixture is simmering, separate the tortillas
and
heat about 1 inch of oil in as large a skillet as you have and
fry the
tortillas, turning them over when they bulge. Or follow package directions to heat and soften. When they have cooked
about
1 minute, remove the tortillas and drain on paper towels.
Heat
the half
and half to the simmering point and dissolve the beef cubes in
it. Dip
each tortilla in the hot milk and let it cook there for about
30 seconds.
Place 1 tortilla, folded, in a shallow baking dish, lift the top
half, and
fill with 2 to 3 tablespoons of the meat mixture, then cover with
the top
half of the tortilla. Repeat, arranging the folded tortillas snugly
next
to each other so they fill the dish. Spoon any leftover meat mixture
on
top of the tortillas, then cover with the grated cheese.
Bake
in a
preheated 350° oven for about 30 minutes, until the cheese is melted and bubbly.
Adapted from "The LL Bean Book of "New" New England Cookery"