A spicy casserole featuring hamburger, corn tortillas, cheese and chilies.
1 pound hamburger
8 (6-inch) corn tortillas
1 small onion, diced
1 pound processed cheese food, shredded
1 (4 oz.) can eco-friendly chili peppers, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 cup milk
Preheat oven to 325 levels. Make a medium-sized casserole dish with nonstick cooking spray.
Inside a medium skillet, prepare the floor beef over medium heat until evenly browned drain fat.
Place 1 / 2 of the tortillas at the base from the prepared casserole dish. Layer on 1 / 2 of the onion, cheese, hamburger and chilies.
Layer using the remaining tortillas, onion, cheese, hamburger and chilies.
Inside a medium bowl, dilute the soup using the milk pour over the top casserole. Bake for half an hour. Sprinkle remaining cheese on the top and bake for an additional five to ten minutes or until cheese has melted.
Eco-friendly Chili Burritos
A vintage burritos recipe featuring eco-friendly chilies, refried beans and spices.
1 pound boneless pork, reduce 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 oz.) can diced tomato plants and eco-friendly chilies, undrained
2 garlic clove cloves, minced
1 cup water
1 cup fresh tomato, diced
1/2 cup onion, chopped
1/4 cup eco-friendly pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cold water
1 (16 oz.) can refried beans
10 (6-inch) flour tortillas, warmed
Inside a skillet, brown pork in oil over medium high temperature drain.
Add some next 10 ingredients provide a boil. Lessen the heat and canopy. Simmer for one hour or before the pork is tender.
In a tiny bowl, combine the corn starch and also the cold water until smooth increase pork mixture, stirring constantly. Provide a boil boil and stir for just two minutes.