| 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
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