 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From Wheat-free Recipes & Menus by Carol Fenser, Ph.D., p. 146, c. 2004. Ingredients:
1/2 lb lean ground beef |
1 cup onion, chopped |
1 garlic clove, minced |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon oregano |
1/4 teaspoon black pepper |
1/8 teaspoon cinnamon |
1/8 teaspoon clove |
1/4 teaspoon salt |
1 teaspoon sugar |
1 cup canned tomato, undrained |
1/2 cup fresh cilantro, chopped |
1 (4 ounce) can diced green chilies, undrained |
1 (8 ounce) package corn tortilla chips |
2 cups canned pinto beans |
1 cup black olives, sliced |
1/2 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
1 1/2 cups green onions, chopped |
Directions:
1. Preheat the oven to 450 degrees. In a large ovenproof skillet brown the meat & onion over medium heat, stirring to break up the meat. Add the garlic and cook1 minute. Stir in the spices, salt, and sugar and cook for 2 minutes to blend flavors. Stir in tomatoes with their juices, cilantro, and chilies. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
2. Transfer the mixture to a large bowl. Wipe the skillet with paper towels, and coat with cooking spray.
3. Place 1/2 of the tortilla chips on the bottom of the skillet. Spoon 1/2 of the meat sauce over the chips. Top with 1/2 of the beans and all of the olives. Sprinkle with 1/2 of the cheese. Top with the remaining mean sauce on top. Add the remaining cheeses. As the mixture is assembled, use a spatula to press down on the chips. Bake for 20 minutes, or until the mixture is bubbly and the cheeses are browned. Garnish with the green onions.
|
|