Tostada Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1: Onion, small,grated
1 can: Tomato sauce, 8oz
1/4 cup: Water,
2 tsp: Chili powder,
1 can: Green chilies, 8oz
1/4 lbs: Monterey Jack cheese,
1 package: Taco shells, 4oz
Directions:
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
chili powder. Cover and cook at high 4 minutes or until meat mixture
thickens, stirring after 2 minutes. Stir in undrained green chilies
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 from luhu.jp
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
chili powder. Cover and cook at high 4 minutes or until meat mixture
thickens, stirring after 2 minutes. Stir in undrained green chilies
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 from luhu.jp