Tex-mex Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Tex-Mex | Main dish, Meats | 6 | Servings |
INGREDIENTS
| 2 | c | Crushed Corn Chips |
| 2 | T | Water |
| 1 | lb | Lean Ground Beef |
| 3 | oz | 1 C Monterey Jack Cheese** |
| 1 | Med. Green Pepper, Chopped | |
| 1 | Large Egg Beaten | |
| 1 | Env. Onion Soup Mix | |
| 4 | oz | 1 Cn Chopped Green Chilis* |
| 8 | oz | 1 cn Tomato Sauce |
INSTRUCTIONS
Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 189
Total Fat: 20.7g
Cholesterol: 100.3mg
Sodium: 140.1mg
Potassium: 220.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 17.9g