Tostada Casserole - 1 Recipe - Cooking Index
Tostada Casserole - 1 Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1 | Onion - small, grated | |
| 1 | Tomato sauce - (8oz) | |
| 1/4 cup | 59ml | Water |
| 2 teaspoons | 10ml | Chile powder |
| 1 | Green chiles - (8oz) | |
| 1/4 lb | 113g / 4oz | Monterey Jack cheese |
| 1 | Taco shells - (4oz) |
1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion, cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl, skim and discard excess fat. Stir in tomato sauce, water, and chile powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chiles and shredded cheese. 2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture, cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.
Source:
Patricia Wriedt - Mexico City
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