INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease a 9- by 9- by 2-inch square
baking dish. In a large skillet, heat the oil. When the oil is hot,
add the onions and saute for 3 to 4 minutes. Add the ground beef and
continue to cook for 3 to 4 minutes, stirring constantly. Add the
diced meat and continue to cook for 3 minutes. Stir in the garlic,
chili powder, and cumin. Season with salt and pepper. Stir in the
tomato paste. Stir in the tomatoes and stock. Simmer the mixture for
30 minutes, stirring occasionally. Remove from the heat and cool.
Spoon a couple of tablespoons of the chili mixture on the bottom of
the prepared pan. Lay two tortillas on top of the chili mixture.
Sprinkle the top of the tortillas with the Cheddar and Jack cheeses.
Repeat the layering process until all of the chili, tortillas and
cheese are used. (The final layer should be cheese.) Place the pan in
the oven and bake until the cheese has melted, about 10 to 12  minutes.
Remove from the oven and cool slightly before slicing. This  recipe
yields 6 servings.  Recipe Source: EMERIL LIVE with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-04-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 998
Calories From Fat: 588
Total Fat: 65.6g
Cholesterol: 202.9mg
Sodium: 2000.4mg
Potassium: 920.1mg
Carbohydrates: 42.2g
Fiber: 4.1g
Sugar: 8.5g
Protein: 58.9g