Thursday, June 26, 2014

NACHO SKILLET CASSEROLE

1 lb ground beef
1 medium onion, chopped
1 tsp sugar
1/2 tsp oregano
1 tsp chili powder
1 can kidney beans, drained
1 can (15-oz) tomato sauce
1 can (12-oz) Mexicorn
2 cups slightly broken-up corn tortillas
1 cup cheddar cheese

In a large skillet, brown the ground beef and onion, stirring to break up meat; drain well in a colander.

Wipe skillet with a paper towel and add the beef/onion mixture back into the pan. Add the sugar, oregano, chili powder, beans, tomato sauce, and corn to the beef mixture; simmer 10 to 20 minutes until most of the moisture is gone.

Sprinkle the tortilla pieces evenly over the meat mixture and top with the cheese.

Cover skillet and simmer 3 minutes or until the cheese has melted.

Serve immediately.




No comments:

Post a Comment

Note: Only a member of this blog may post a comment.