Category : Casseroles
Author : mary
Hits : 4046
Date : 29/06/2003
1 lbs ground beef or turkey 1 cup (1 small) chopped onion 2 cloves garlic, finely chopped 1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa 1 3/4 cups (1-pound can) ORTEGA® Refried Beans 1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce 1/2 cup (2 1/4-ounce can) sliced ripe olives 10 (6-inch) corn tortillas, sliced in half, divided 2 cups (8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided Sliced green onions (optional)
1 PREHEAT oven to 375° F. 2 COOK beef, onion and garlic in large skillet until beef is browned; drain. 3 Stir in salsa, beans, enchilada sauce and olives. 4 Bring to a boil. 5 Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes. 6 LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. 7 Cover with half of meat sauce; sprinkle with 1 cup cheese. 8 Repeat layers. 9 Bake, covered, for 20 minutes. 10 Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. 11 Sprinkle with green onions before serving.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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