Chili pie ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef round |
| 1 | medium | Onion, thinly sliced |
| 12 | Ounce, whole kernel corn, | |
| Vacuum-packed can, drained | ||
| 16 | ounces | Can whole peeled tomatoes, undrained |
| 8 | ounces | Tomato sauce with cheese |
| 1 | teaspoon | To 2 t dried chili powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Sliced stuffed olives |
| ½ | cup | Shredded Cheddar cheese |
| 1½ | cup | Tortilla chips or corn chips coarsely crumbled |
Directions
1. Crumble meat into a deep, 1½-quart, heat-resistant, non-metallic casserole.
2. Add onions and heat, uncovered, in Microwave Oven 7 minutes or until meat
is browned and onions are tender. Stir occasionally. Drain off excess fat. 3. Add corn, tomatoes, tomato sauce, chili powder to taste and salt and pepper. Stir to combine.
4. Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally. 5. Arrange olive slices on top of meat mixture and sprinkle with cheese. 6. Heat, uncovered, in Microwave Oven 3 minutes.
7. Sprinkle with tortilla chips and heat, uncovered, in Microwave Oven 1 minute.