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Chilaquilas Appetizer
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1 pound ground beef
1 can (16 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (6 ounces) pitted ripe olives, sliced
6 green onions with tops, sliced
1 to 2 tablespoons chili powder
Salt and pepper to taste
1 package (20 ounces) tortilla or corn chips
1 to 2 cups (4 to 8 ounces each) shredded cheddar cheese
In a skillet, cook meat over medium heat until no longer pink; drain. Add
tomatoes, beans, olives, onions, chili powder, salt and pepper. Simmer until
thickened, about 20 minutes. Arrange chips on a platter; top with meat mixture
and sprinkle cheese on top. Serve immediately.
Yield: 8-10 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |