| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Mexican |
Meats, Mexican |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chorizo sausage — Casings |
|
|
Removed |
| 2 |
md |
Onions — chopped |
| 1 |
|
Cup) |
| 2 |
cl |
Garlic — finely chopped |
| 1 |
cn |
(4 ounces) chopped green — |
|
|
Chilis, drained |
| 8 |
ts |
Flour tortillas* |
| 2 |
c |
Shredded monterey jack or — |
|
|
Hot pepper cheese (8 |
| 1 |
cn |
(16 ounces) refried beans |
| 1 |
|
Jars (7 ounces) roasted red |
|
|
Peppers, drained |
INSTRUCTIONS
*substitute: 16 Six-inch corn tortillas for Flour tortillas. overlap 4
Tortillas for each layer.
Cook sausage, onions and garlic in 10-inch skillet over medium heat,
stirring occasionally, until sausage is done; drain. Stir in green chilies;
set aside.Heat oven to 400 degrees. Grease pie plate, 10 X 1-1/2 inches.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over
tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese.
Spread with beans. Place 2 tortillas on beans and place peppers on
tortillas. Place 2 tortillas on peppers. Spread with remaining sausage
mixture. Sprinkle with remaining cheese. Cover and bake 40 minutes. Uncover
and bake 15 minutes or until cheese is melted and center is hot. Cool 10
minutes before cutting. Serve with salsa, sour cream or Guacamole if
desired. 8 SERVINGS; 350 CALORIES PER SERVING.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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