| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Canadian |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green pepper,sweet;quartered |
| 1/2 |
lb |
Ground beef, lean |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Cumin, ground |
| 1 |
ts |
Oregano, dried1/2 Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Tomatoes; 19 oz, 540 ml, pureed |
| 1 |
cn |
Kidney beans; 14 oz, 398 ml drained |
| 4 |
|
Flour tortillas; 8 inch |
| 1 |
c |
Mozzarella, part-skim shredded |
| 1/2 |
c |
Monterey jack; shredded |
INSTRUCTIONS
Slice one of the pepper quarters into thin strips; reserve the garnish.
Chop remaining pepper. In large noncorrosive skillet. cook beef over high
heat, breaking up clumps for 3 minutes or until no longer pink. drain off
any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper,
chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until
onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or
until thickened. Meanwhile, with fork, prick tortillas several times; place
on baking sheets and bake in 375 oven for 10 minutes or until crisp.
Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on
lightly greased 9 inch pie plate; top with 1 1/3 cups chili and about 1/4
cup cheese. Repeat layering twice; top with remaining tortilla. Bake for
about 15 minutes or until heated through. Sprinkle with remaining cheese;
garnish with green pepper strips. bake for 3 minutes or until cheese is
melted. Cut into quarters.
MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by
Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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