| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Tex-Mex |
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Crushed Corn Chips |
| 2 |
tb |
Water |
| 1 |
lb |
Lean Ground Beef |
| 3 |
oz |
(1 C) Monterey Jack Cheese** |
| 1 |
|
Med. Green Pepper, Chopped |
| 1 |
|
Large Egg Beaten |
| 1 |
|
Env. Onion Soup Mix |
| 4 |
oz |
(1 Cn) Chopped Green Chilis* |
| 8 |
oz |
(1 cn) Tomato Sauce |
INSTRUCTIONS
* Green chilies should be drained.
** Cheese should be any mild cheese and should be shredded. Should = 1 C.
Preheat the oven to 350 degrees F.
Combine corn chips, egg, and water; press into 9-inch pie plate or
casserole. Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with remaining
cheese, then bake an additional 5 minutes or until cheese is melted and
beef is done.
From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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