Welcome Guest [Log In] [Register]
You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.
WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!!
[ Click HERE to join our community!]


Member Log-In:

Username:   Password:
Add Reply
Mexi-Tortilla Casserole; Tater's Recipe
Topic Started: Jan 24 2008, 05:28 PM (40 Views)
Deleted User
Deleted User

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.
Quote Post Go to Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Tried And True · Next Topic »
Add Reply

INDEX | CHIT-CHAT | ADULT-SWIM | GAME-ROOM | RECIPES | LIFESTYLE | ARCADE | 70's RADIO | BOSS