| 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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