Sunday, December 17, 2006
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.
Top with sour cream and your favorite salsa and enjoy. Tonight is mexican food night!!
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....