| 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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