Friday, February 11, 2011

Aztec PIE

12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 15-20 minutes
1 pound lean ground beef
1 small can green salsa
1 can cream of chicken soup
12 corn tortillas
1 onion, diced
¼ cup milk
2 cups shredded Monterrey Jack or cheddar cheese
Salt and pepper to taste


In a skillet add enough oil to fry tortillas. Place tortillas in oil for few seconds on each side tonsoften and coat. Place on a plate with paper towels to soak up excess oil. When finished, drain remaining oil and sauté onions until translucent; add ground beef and brown. In a 12-inch Dutch oven, layer 4 tortillas or enough to cover the bottom. Then add meat mixture. Layer with another layer of tortillas and meat. Repeat one more time. In a blender, make sauce by adding cream of chicken soup, green salsa, and milk. Mix well until blended. Pour over layered dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes until cheese is completely melted. Serves 6-8.

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