Sunday, December 17, 2006

Chili Tortilla Bake

1 pound ground beef
2 cans (8 oz.) tomato sauce
1 can (14 1/2 oz.) black beans, drained and rinse1 can (8 3/4 oz.) whole kernel corn, undrained
1 can(4 1/2 oz.) chopped green chilies, undrained
2 tbls. chili powder
2 tbsp minced onion
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
6 (8-inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

1. Preheat oven to 350 degrees F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.

2. Stir in next (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Serves 8
Top with sour cream and your favorite salsa and enjoy. Tonight is mexican food night!!

Ultimate 7-Layer Dip

Prep: 10 minutes Makes 48 servings, about 2 Tbsp. each

1 can (16oz.) refried beans
1 Tbsp. taco seasoning mix
1 cup salsa
1 cup shredded lettuce
1 cup mexican style shredded cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

Mix beans & taco seasoning mix.
Spread onto bottom of 9-inch pie plate.

Layer remaining engredients over bean mixture;
cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.

The refried beans are high in protein....