CORNBREAD CHILI STACKS
A well-stocked cupboard is the key to creating tasty meals like this one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan.
- Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
- Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
CHILLI CHEESE TORTILLA STACK
I decided to do some experimenting,and came up with this layered Mexican pie. I love Mexican food. My husband not so much.I was shocked when he said he loved this dish. He even went back for a second helping. The pie has Chili,Cream cheese,Salsa,meat and Mexican cheese. My family loved it. There was not a morsel leftover. This...
Provided by Nor Mac
Categories Casseroles
Time 1h
Number Of Ingredients 15
Steps:
- 1. heat oven to 400 degree's. Spray the bottom and inside side of a 8-9 inch spring form pan.
- 2. Cook hamburger and drain grease off.Mix seasonings together and sprinkle over burger. Add 1/4 cup of water. Continue to cook until water has cooked off.
- 3. Beat softened cream cheese and salsa together until smooth,and Set aside,
- 4. Place Tortilla on the bottom of spring form pan. Spread 2 Tablespoons of re fried beans over it. Top with 2-3 tablespoons of cheese salsa mixture.
- 5. Next spread -3 tablespoons of chili. then sprinkle hamburger over it. Top with Mexican cheese. Place another tortilla on top. Repeat process with 4 of them.
- 6. on the last Tortilla spread refried beans,salsa cream cheese mixture,and top with Taco cheese.. Place in oven with a piece of foil placed loosely over the top. bake about 45 minutes until hot.
- 7. Remove from oven. Remove ring from pan. Slice and serve with chopped tomatoes mixed with green onion,lettuce,and sour cream.
CHILI STACKS
The original recipe came to me a couple years ago and we tried it and enjoyed it. But .. as is normal for us .. we had to tweak it a bit and this is what we came up with. It's cheap, easy, convenient, quick and very filling ! We hope you enjoy this pantry recipe :)
Provided by Maggie M @LovingMyKitchen
Categories Casseroles
Number Of Ingredients 11
Steps:
- In large bowl combine the chili, beans and tomato sauce. *** if you enjoy hot and spicy use that sort of chili or add some hot sauce to ramp it up to your liking. Lightly spray a baking dish. I used a 2 qt round with a lid but you could use and 8x8 square if desired.
- Spread a small amount of the bean mixture on the bottom of the baking dish. Lay a tortilla over top of the beans smear. I use the medium size tortillas because they fit perfectly in my baking dish. You can use the larger ones if desired and even cut them to fit if you are using a square baking dish. Top that tortilla with a scoop of the beans then a sprinkle of each of the cheeses and a small amount of tortilla chip crumbs. Repeat until all tortillas have been used and end with cheese on top.
- Place completed casserole in refrigerator for about 4 hours to blend flavors.
- Remove casserole from refrigerator and allow to sit out for about 25 minutes before baking. Preheat oven to 350. Place covered casserole in preheated oven and bake for 25 minutes Remove lid and bake for another 15 minutes or until casserole is bubbly and cheese is melted. Remove from oven and allow it to set for 5 minutes before cutting.
- Serve hot garnished with sour cream, snipped chives, sliced black olives and some additional tortilla chip crumbs if desired.
- On a side note .. we have done this with cut up hot dogs in it .. kind of like a chili dog ! Use your imagination and add whatever fun things appeal to you.
HAY STACKS (AKA FRITO CHILI PIE)
A simple, quick meal, that will fill the growing boys quickly. I make this for small group get togethers.
Provided by Queena Frye
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the Chili till hot.
- place a handful of Frito's in bowl, cover with Chili about two tablespoons, small handful of cheese, lettuce, tomatoe, and onion, add a spoonful of sour cream.
- serve and enjoy.
Nutrition Facts : Calories 1278.5, Fat 78.3, SaturatedFat 30.4, Cholesterol 119.6, Sodium 2763.2, Carbohydrate 113.9, Fiber 17.6, Sugar 6.9, Protein 39.8
STEAK CHILI
A hearty version of chili with steak instead of hamburger.
Provided by BECOTTE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
- Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g
GREEN CHILE STACKED ENCHILADAS
This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.
Provided by CGUEST29
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g
ENCHILADA STACK
"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.
Nutrition Facts : Calories 501 calories, Fat 31g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 998mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
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