| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Pasta | 1 | Servings |
INGREDIENTS
| 450 | g | Ground beef |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 55 | ml | Water |
| 225 | g | Can tomato sauce |
| 175 | g | Can tomato paste |
| 1/2 | pk | Taco seasoning (see recipe fITACO-SEASONI |
| 1/2 | c | Chopped black olives |
| 6 | Flour tortillas | |
| 1 | c | Shredded mozarella |
| 1 | c | Shredded cheddar |
| 2 | c | Broken corn chips |
INSTRUCTIONS
1. Cook ground beef with onions and green peppers. 2. Then combine the drained beef with the tomato paste, sauce, water, and seasoning and simmer until thick and bubbly. 3. In a 33x20 cm pan make a single layer with 3 of the tortilla shells. Pour half of the sauce over it evenly, and sprinkle half the olives and halve the cheeses. Repeat. 4. Cook in 190 °C oven for 25-35 minutes. Then sprinkle on the corn chips and cook for another 5-10 minutes. Difficulty : very easy. Precision : measure ingredients. Recipe By : barn@ATHENA.MIT.EDU From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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