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Southwestern - Chili Tortilla Bake Post by :mglaser Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3286

Click below to download : Southwestern - Chili Tortilla Bake (Format : PDF)

Southwestern - Chili Tortilla Bake

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

Preheat oven to 350. In large skillet brown meat, drain. Add tomato sauce, beans, corn and chilies.

Stir in next 5 listed seasonings. Bring to boil and reduce heat. Simmer, uncovered for 15 minutes.

Spray a 2 qt. baking dish with cooking spray. Place 3 tortillas to cover bottom, overlap if necessary. Layer with half of the chili/meat mixture and half of the cheese. Top with remaining 3 tortillas, chili/meat mixture and cheese. Bake for 30 minutes.
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Southwestern - Beef -  Chili Con Carne Burgers
3/4 cup canned black beans, rinsed and drained 3/4 lb extra-lean (95% fat-free) ground beef 2 Tbsp ketchup 3/4 tsp chili powder 3/4 tsp ground cumin 1/4 tsp kosher salt 1/8 tsp coarsely ground black pepper 4 hamburger buns, toasted salsa 4 leaves green leaf lettuce Coat grill or broiler rack with cooking spray; heat grill to medium-high for direct heat, or heat broiler. In a large bowl, mash black beans with a fork until most, but not all, are crushed. Stir in ground beef, ketchup, chili powder, cumin, salt, and pepper; mix to combine. Shape into four 3 1/2"-thick patties.

Southwestern - Beef -  Chili Meatloaf And Potato Pie Southwestern - Beef - Chili Meatloaf And Potato Pie

Southwestern - Beef -  Chili Meatloaf And Potato Pie
Meatloaf: 2 pounds lean ground beef 1 cup chopped onion 2 cloves garlic, minced 1 egg, lightly beaten 1 tablespoon chili powder, or to taste 1 teaspoon ground cumin 4 tablespoons chopped fresh cilantro salt and pepper, to taste 1 cup dry bread crumbs 1 (5 ounce) can fat-free evaporated milk Topping: 4 cups prepared mashed potatoes 1 (11 ounce) can Mexi corn, drained Additional ingredients: 2/3 cup (about) thick and chunky salsa 2 cups (8 ounces) reduced fat Mexican blend cheese, divided chili powder, for garnish Preheat oven to 350 degrees F. Saute onions and garlic until softened; set aside.