| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Emlive07 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
c |
Chopped onions |
| 1 |
lb |
Ground beef |
| 1 |
lb |
Diced stew meat |
| 1 |
tb |
Chopped garlic |
| 2 |
tb |
Chili powder |
| 2 |
ts |
Cumin |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Tomato paste |
| 4 |
c |
Peeled; seeded, chopped tomatoes |
| 3 |
c |
Beef stock |
| 10 |
|
Flour tortillas |
| 2 |
c |
Grated Medium Cheddar cheese |
| 2 |
c |
Grated Monterey Jack cheese |
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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