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SOUTHWEST CHILI CASSEROLE Ingrediants: 1 pound lean ground beef 1 medium-size yellow onion, chopped 2 to 3 tablespoons chili powder 1 can (14 1/2 or 16 ounces) diced tomatoes, drained 1 can (16 or 17 ounces) corn kernels, drained 4 small (7- or 8-inch) flour tortilla 4 ounces Cheddar cheese, coarsely grated (1 cup) fresh cilantro sprigs (optional) Directions: Preheat oven to 375 degrees F. Lightly grease a 1 1/2-quart casserole. In a large skillet, cook ground beef and onion over moderate heat, stirring occasionally, until meat is well browned, 6 to 7 minutes. Drain off fat if necessary. Stir chili powder into the mat and continue cooking for 1 more minutes. Add tomatoes, green chilies and corn; bring the mixture to a boil. Remove the pan from the heat. Line the bottom of the prepared casserole with one tortilla. Spoon one-fourth of the meat mixture, then one-fourth of the cheese over the tortilla. Repeat the layering, ending with meat, and reserving the last portion of the cheese. Cover the casserole and bake until bubbly and hot, 20 to 25 minutes. Remove the cover from the casserole, top the meat with the reserved cheese, and continue baking the casserole until the cheese is melted, about 2 minutes. Garnish with cilantro, if desired, and cut into wedges before serving. Serves 4 One serving; Calories: 518; Protein 36 g: Carbohydrates 41 g: Fat 25 g: Cholesterol 30 mg; Sodium 1040 mg "God, grant me the serenity to accept the things I cannot change; courage to change the things I can and the wisdom to know the difference." Jesus Loves You! -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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