| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Ground round |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 1 | lb | Canned crushed tomatoes |
| 1 1/2 | c | Chicken stock |
| 1/4 | lb | White corn tortilla chips; coarsely broken, about 2 cups |
| 1 | c | Cheddar cheese*; optional, shredded |
| 1 | c | Salsa |
INSTRUCTIONS
Prep: 15 min, Cook: 25 min. Preheat oven to 325°F. Heat a heavy non-reactive saucepan over medium high heat. Saut. beef, onion and garlic 6 minutes, breaking meat into bits, until browned and onion is tender. Stir in next 5 ingredients and salt to taste. Bring to a boil over medium heat, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in tortilla chips. Transfer mixture to an oven-proof casserole. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with salsa. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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