Lunch: Chilaquilas Appetizer Recipe
Ingredients
1 pound ground beef
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) pitted ripe olives, drained and sliced
6 green onions, 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) shredded cheddar cheese
Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, olives, onions, chili powder, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Arrange chips on a platter; top with meat mixture and sprinkle with cheese.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
