| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Texmex, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chorizo, link or bulk |
| 4 |
c |
Red chile sauce |
| 12 |
|
Corn tortillas (1 pkg.) |
|
|
Cooking oil |
| 3 |
c |
Longhorn cheese, grated |
| 1 |
pt |
Sour cream |
| 2 |
c |
Shredded lettuce |
| 1 |
|
Recipe guacamole, OR |
| 2 |
c |
Prepared guacamole |
|
|
Ripe olives |
INSTRUCTIONS
Remove sausage from casings if using links, and crumble. Place in a heavy
frying pan and cook, stirring often to keep the sausage crumbly. Drain
well. It's really greasy. Add red chile sauce (you may used ready prepared
sauce also--or substitute chunky style picante sauce) to drained meat in
frying pan and cook and stir to blend flavors, abt. 15 min. Place 6
earthenware plates in an oven set at 350 F. to warm. Lightly fry the
tortillas and drain between layers of paper towel. Assemble individual
servings like lasagna, starting with spoonful of sauce on plate and ending
with sauce sprinkled with cheese.
Heat in the oven to melt the cheese, for 3 to 5 min. To serve, top with
sour cream and garnish with lettuce, guacamole and ripe olives.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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