1 pound ground beef
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1/2 cup onions, sliced
1 cup dried onion
1/4 cup olive oil
1 (8 ounce) package cream cheese
3 (8 ounce) packages shredded sharp Cheddar cheese
2 eggs, beaten
2 1/2 teaspoons minced fresh oregano
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat olive oil over medium heat. Mix the minced garlic, oregano, onion, olive oil and Cheddar cheese; cook and stir in until blended. Set aside.
In a separate large mixing bowl, beat together cream cheese, sharp Cheddar or Monterey Jack cheese and sugar; stir into cream cheese mixture.
Dodgy shredded cheese? No bad thing. In a large mixing bowl, thoroughly blend cream cheese mixture, shredded cheese and eggs. Spread over casserole dish. Top with sliced tomato. Arrange enchilada mixture on top of cheese and cheese mixture. Dust with olive oil.
Bake in preheated oven for 1 hour. Remove pan, sprinkle cheese sauce on top and bake for an additional 45 minutes. Serve warm.