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Ингредиенты
- 2 cups canned red chili sauce
- 2 tablespoons all-purpose flour
- 4 cups low-sodium tomato puree
- 1 1/2 teaspoons mild or hot chili powder
- 15 ounces lean ground beef (10% or less fat)
- 1/4 cup dehydrated onion flakes
- Twelve 6" corn tortillas, quartered
- 4 1/2 ounces sharp cheddar cheese, shredded
- 40 small or 24 large black olives, pitted and cho
Инструкции
- To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray. Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
- Makes 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 327 | 81% |
| Total Fat 36.44g | 46% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.33g | |
| Cholesterol 35mg | 12% |
| Sodium 665mg | 28% |
| Potassium 546mg | 16% |
| Total Carbs 10.43g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.3g | 3% |
| Protein 11.44g | 18% |
