|½ pounds||Ground beef, lean|
|2||Garlic cloves; minced|
|1 tablespoon||Chili powder|
|1 teaspoon||Cumin, ground|
|1 teaspoon||Oregano, dried1/2 Salt|
|1 can||Tomatoes; 19 oz, 540 ml, pureed|
|1 can||Kidney beans; 14 oz, 398 ml drained|
|4||Flour tortillas; 8 inch|
|1 cup||Mozzarella, part-skim shredded|
|½ cup||Monterey jack; shredded|
Slice one of the pepper quarters into thin strips; reserve the garnish. Chop remaining pepper. In large noncorrosive skillet. cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink. drain off any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper, chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or until thickened. Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375 oven for 10 minutes or until crisp. Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1⅓ cups chili and about ¼ cup cheese.
Repeat layering twice; top with remaining tortilla. Bake for about 15 minutes or until heated through. Sprinkle with remaining cheese; garnish with green pepper strips. bake for 3 minutes or until cheese is melted. Cut into quarters.
MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by Anne MacLellan
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