Yield: 1 Servings
|1½ pounds||Extra lean ground beef|
|\N \N||1 1/ c chopped yellow onion|
|1 cup||Fresh corn kernels; or frozen and thawed|
|1 cup||Chopped green bell pepper|
|1 teaspoon||Minced garlic|
|1 can||(28 ounces) whole tomatoes with thick tomato pureé; undrained|
|1 can||(6 ounces) reduced-sodium tomato paste|
|1 can||(15 1/2 ounces) red kidney beans; drained|
|1 tablespoon||Chili powder; or to taste|
|½ teaspoon||Hot pepper sauce or to taste|
|8 \N||Flour tortillas; (10-inch), halved (16 semicircles)|
|¾ cup||(6 ounces) shredded Alpine Lace® American Flavor Pasteurized Process Cheese Product with Jalapeño Peppers|
|¼ cup||Minced fresh parsley|
1.Preheat the oven to 450ºF. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or a deep sauté pan. Spray both skillets with nonstick cooking spray.
2.To make the Chili-Beef Filling: In the large nonstick skillet, sauté the beef, onions, corn, bell pepper and garlic over medium-high heat until the beef is no longer pink.
3.Stir in the tomatoes and their purée, the tomato paste, kidney beans, chili powder and hot pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 minutes.
4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef mixture; repeat. Bake, uncovered, for 10 minutes.
5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 minutes more or until the cheese melts. Sprinkle with the minced parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish. Makes 12 servings
from Alpine Lace Recipes
Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 3, 1998