Ground beef chilaquiles

Yield: 1 Servings

Measure Ingredient
1 pounds Ground round
1 Onion; chopped
2 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

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