Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground round |
| 1 \N | Onion; chopped |
| 2 \N | 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 |
| 1 cup | Salsa |
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