| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Main dishes, Mexican | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | Onion,small,grated | |
| 1 | cn | Tomato sauce(8oz) |
| 1/4 | c | Water |
| 2 | ts | Chili powder |
| 1 | cn | Green chilies(8oz) |
| 1/4 | lb | Monterey Jack cheese |
| 1 | pk | Taco shells(4oz) |
INSTRUCTIONS
1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese. 2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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