| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Tex-Mex |
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Crushed crackers Cheddar cheese-flavored |
| 1 |
cn |
Creamed corn (16 oz can) |
| 1 |
cn |
Italian peeled tomatoes drained (14 oz can) |
| 1 |
cn |
Chopped green chilies (4oz) |
| 1 |
|
Medium onion, chopped |
| 1 |
|
Medium green bell pepper chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Chili powder |
| 1 |
lb |
Ground round (85% lean) |
| 1 |
tb |
Butter |
INSTRUCTIONS
In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes,
chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a
fork until well blended. Add ground round and knead with your hands until
mixed. Transfer to a lightly buttered, deep 3-quart baking dish. Sprinkle
remaining 1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour, until center springs
back when pressed with a finger. Makes 4 to 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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