Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Flour; (6-inch) tortillas |
| ½ pounds | Ground chuck |
| 1 small | Onion; chopped |
| 1 \N | Container (26-ounce) three-cheese quiche filling; thawed |
| 1 can | (4.5-ounce) chopped green chiles |
| ½ teaspoon | Chili powder |
| ½ cup | (2 ounces) shredded cheddar cheese |
Layer 2 tortillas on the bottom of a lightly greased 10-inch pieplate; cut remaining 3 tortillas into wedges, and arrange around sides of pieplate.
Cook ground chuck and chopped onion in a large nonstick skillet until meat is browned, stirring until it crumbles. Drain. Stir in quiche filling, chiles, and chili powder; spoon into prepared tortilla shell.
Sprinkle with cheese. Bake at 350° for 45 minutes or until set. Makes 6 servings.
Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@...> on Jan 25, 1998