| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Casserole |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Hamburger |
| 1 |
cn |
(7.75-oz) El Pato |
| 1 1/2 |
tb |
Dried and chopped Habenero |
| 1 |
tb |
Dried and chopped Pequin |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(15-oz) kidney beans |
| 1 |
cn |
(3.5-oz) pitted black olives |
|
|
Grated Cheddar cheese |
INSTRUCTIONS
Served at the NorCal HotLuck, July 1995. Yesterday was the first,
hopefully annual, NorCal HotLuck at Goethe Park in Sacramento. The long
travel distance award goes to the Trumps of Orland travelling 100 miles
each way. The short travel distance award goes to the Millingtons
travelling 1/2 mile. The Crazy Coyote has it all on film to start his
ChileHead documentary. Is that called a Chmentary? Anyway, I was asked to
post a family recipe for my Mexican Casserole: (my apologies to our metric
friends)
In large fry pan brown and drain meat. Stir in El Pato, habenero and
pequin. Add undrained kidney beans and tomato sauce. Bring to boil,
stirring often. Pour meat mixture into 2-quart casserole dish. Drain olives
and spread on top. Sprinkle cheese on top to desired thickness. Bake at 350
degrees for 5 minutes or until cheese is melted.
Goes great with Mike Grommet's Habanero sauce on top.
Rob Scharf <rmscharf@ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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