| 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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