| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Extra lean ground beef |
| 1 1/ c chopped yellow onion | ||
| 1 | c | Fresh corn kernels; or frozen and thawed |
| 1 | c | Chopped green bell pepper |
| 1 | ts | Minced garlic |
| 1 | cn | (28 ounces) whole tomatoes with thick tomato pureé; undrained |
| 1 | cn | (6 ounces) reduced-sodium tomato paste |
| 1 | cn | (15 1/2 ounces) red kidney beans; drained |
| 1 | tb | Chili powder; or to taste |
| 1/2 | ts | Hot pepper sauce or to taste |
| 8 | Flour tortillas; (10-inch), halved (16 semicircles) | |
| 3/4 | c | (6 ounces) shredded Alpine Lace® American Flavor Pasteurized Process Cheese Product with Jalapeño Peppers |
| 1/4 | c | Minced fresh parsley |
INSTRUCTIONS
CHILI-BEEF FILLING TORTILLA CRUST CHEESE TOPPING 1.Preheat the oven to 450ºF. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or a deep sauté pan. Spray both skillets with nonstick cooking spray. 2.To make the Chili-Beef Filling: In the large nonstick skillet, sauté the beef, onions, corn, bell pepper and garlic over medium-high heat until the beef is no longer pink. 3.Stir in the tomatoes and their purée, the tomato paste, kidney beans, chili powder and hot pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 minutes. 4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef mixture; repeat. Bake, uncovered, for 10 minutes. 5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 minutes more or until the cheese melts. Sprinkle with the minced parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish. Makes 12 servings from Alpine Lace Recipes Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 3, 1998
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