| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Casseroles, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Beef-Mushroom Freezer Mix |
| 1/4 |
c |
Water |
| 1 |
cn |
Hot enchilada sauce(10oz) |
| 1 |
cn |
Green chilies(4oz) |
| 1 |
cn |
Red chilies(4oz)(see note) |
| 3 |
c |
Corn chips |
| 1 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Dip container of frozen mix in hot water just to loosen. In 2-quart
saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce
heat; cover and simmer, stirring frequently, until mix is thawed, about 20
minutes. Heat oven to 350'. Rinse green and red chilies to remove seeds
(the seeds are very hot). Cut chilies into small pieces. Arrange 2 cups of
the corn chips, and half each of the meat mixture, chilies and cheese in
ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat
mixture, chilies and cheese. Sprinkle with remaining corn chips. Bake
uncovered until casserole is bubbly, 30 to 35 minutes. NOTE: This casserole
is hot and spicy. If you prefer a milder flavor, you can substitute 1 can
(2 ounces) sliced pimiento, drained, for the red chilies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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