| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pot, Pies | 6 | Servings | |
INGREDIENTS
| 5 | Flour; (6-inch) tortillas | |
| 1/2 | lb | Ground chuck |
| 1 | sm | Onion; chopped |
| 1 | Container (26-ounce) three-cheese quiche filling; thawed | |
| 1 | cn | (4.5-ounce) chopped green chiles |
| 1/2 | ts | Chili powder |
| 1/2 | c | (2 ounces) shredded cheddar cheese |
INSTRUCTIONS
Layer 2 tortillas on the bottom of a lightly greased 10-inch pieplate; cut remaining 3 tortillas into wedges, and arrange around sides of pieplate. Cook ground chuck and chopped onion in a large nonstick skillet until meat is browned, stirring until it crumbles. Drain. Stir in quiche filling, chiles, and chili powder; spoon into prepared tortilla shell. Sprinkle with cheese. Bake at 350° for 45 minutes or until set. Makes 6 servings. Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol.com> on Jan 25, 1998
A Message from our Provider:
“Jesus: Eternal Combustion Protection”