|1 pounds||Ground round|
|2||Cloves garlic; minced|
|¼ cup||Chili powder|
|1 teaspoon||Ground cumin|
|1 teaspoon||Dried oregano|
|1 pounds||Canned crushed tomatoes|
|1½ cup||Chicken stock|
|¼ pounds||White corn tortilla chips; coarsely broken, about 2 cups|
|1 cup||Cheddar cheese*; optional, shredded|
Prep: 15 min, Cook: 25 min.
Preheat oven to 325øF. Heat a heavy non-reactive saucepan over medium high heat. Saut beef, onion and garlic 6 minutes, breaking meat into bits, until browned and onion is tender. Stir in next 5 ingredients and salt to taste. Bring to a boil over medium heat, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in tortilla chips. Transfer mixture to an oven-proof casserole. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with salsa.
Posted to recipelu-digest by molony <molony@...> on Feb 20, 1998
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