| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
(19 oz.) red kidney beans (undrained) |
| 1 |
|
Jar; (14 oz.) prepared salsa |
| 1 1/2 |
c |
Cooked diced chicken |
| 6 |
|
Corn tortillas; cut into thick strips |
| 1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Heat oil in saucepan. Add onion and cook until softened. Add beans and
salsa. Cook, stirring occasionally for 15 minutes. Add cooked chicken and
cook for 5 minutes. Spread 1/3 of bean mixture in baking dish. Cover w/half
tortilla strips. Repeat layers and top w/remaining bean mixture. Sprinkle
cheese over bean mixture. Bake for 20 minutes at 350 degrees. (My note: I
didn't use the medium onion since the salsa had onions in it).
Posted to EAT-L Digest by Morris Hymes <mhymes@DC.INFI.NET> on Dec 9, 1997
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“Better to face the truth now, than after death”