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| Mexi-Tortilla Casserole; Tater's Recipe | |
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| Tweet Topic Started: Jan 24 2008, 05:28 PM (40 Views) | |
| Deleted User | Jan 24 2008, 05:28 PM Post #1 |
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Deleted User
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I made this last night and it's to die for. Mexi-Tortilla Casserole by the Editors of Easy Home Cooking Magazine Yield: Makes 6 servings 1 tablespoon vegetable oil 1 small onion, chopped 1 pound ground pork* 1 can (14-1/2 ounces) diced tomatoes, undrained 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1-1/2 cups (6 ounces) shredded pepper-Jack or taco-flavored cheese 2 cups tortilla chips 1/2 cup reduced-fat sour cream 1 can (4 ounces) diced green chilies, drained 2 tablespoons minced cilantro 1. Preheat oven to 350°F. 2. Heat oil in large skillet. Add onion and cook 5 minutes or until tender. Add pork and cook until brown, stirring to separate meat. Pour off fat. Stir in tomatoes with juice, oregano, salt, cumin and pepper. Spoon into 11X7-inch casserole. Sprinkle cheese over casserole; arrange tortilla chips over cheese. Bake 10 to 15 minutes or until cheese melts. 3. Combine sour cream and chilies; mix until well blended. Drop by tablespoonfuls over baked casserole. Sprinkle with cilantro. |
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3:09 PM Jul 11