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Ingredientes
- 1 1/2 lb Extra lean grnd beef 1 1/ c minced yellow onion
- 1 c. Fresh corn kernels, or possibly frzn and thawed
- 1 c. Minced green bell pepper
- 1 tsp Chopped garlic
- 1 can (28 ounces) whole tomatoes with thick tomato puree undrained
- 1 can (6 ounces) reduced-sodium tomato paste
- 1 can (15 1/2 ounces) red kidney beans, liquid removed
- 1 Tbsp. Chili pwdr, or possibly to taste
- 1/2 tsp Warm pepper sauce or possibly to taste
- 8 x Flour tortillas, (10-inch), halved (16 semicircles)
- 3/4 c. (6 ounces) shredded Alpine Lace American Flavor Pasteurized Process Cheese Product with Jalapeno Peppers
- 1/4 c. Chopped fresh parsley
Direcciones
- 1.Preheat the oven to 450 F. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or possibly a deep saute/fry pan. Spray both skillets with nonstick cooking spray.
- 2.To make the Chili-Beef Filling: In the large nonstick skillet, saute/fry the beef, onions, corn, bell pepper and garlic over medium-high heat till the beef is no longer pink.
- 3.Stir in the tomatoes and their puree, the tomato paste, kidney beans, chili pwdr and warm pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 min.
- 4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mix. Layer: 8 tortilla semicircles and one-third of the beef mix; repeat. Bake, uncovered, for 10 min.
- 5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 min more or possibly till the cheese melts. Sprinkle with the chopped parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish.
- Makes 12 servings
