Salsa cheese bake
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic, finely chopped | |
| 1 | tablespoon | Vegetable oil |
| 12 | ounces | Salsa |
| 4 | ounces | Chopped green chilies, drained |
| 2 | tablespoons | Raisins |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
| dash | Ground cumin | |
| ½ | pounds | Bulk Italian sausage |
| 16 | ounces | Monterey jack cheese, cut into 1/4-inch slices |
| ¼ | cup | Sliced pimiento-stuffed olives |
| 12 | ounces | Round tortilla chips |
| 1 | cup of the salsa mixture. | |
Directions
Cook and stir garlic in oil in 1-quart saucepan until garlic is brown, about 1 minute. Stir in salsa, chilies, raisins, cinnamon, cloves and cumin. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered, stirring occasionally, until mixture is slightly thickened, about 3 minutes. Cook and stir sausage in 10-inch skillet until brown; drain. Stir in
Place half of the cheese slices in single layer in ungreased 1-quart shallow casserole or pie plate, 9 x 1¼ inches. Spoon sausage mixture over cheese slices in casserole; top with remaining cheese slices.
Bake uncovered in 400F oven until cheese is melted, 8 to 10 minutes.
Heat remaining salsa mixture and the olives until hot; pour over cheese. Serve with tortilla chips. 15 servings; 295 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition