Thursday, April 17, 2008

A new dinner recipe

I got this recipe from Kyra, Bart's cousin. We just had it and it was a huge hit. Both boys and husband ate a lot of it...which if you know Bart or Brennan, you know is shocking.
Oh, and I halved it b/c it makes a massive amount.
(and yes, it really needs 1/4 cup of chili powder if you make the whole recipe...I asked!)
Thanks Kyra...we miss watching football games with you guys! Maybe we'll come visit you in Ohio this fall.

Football Fiesta Casserole
2 lbs lean (90%) ground beef
1 large onion
4 cloves garlic, minced
1/4 cup chili powder
1 Tbsp. Cumin
Tony's, Salt & Pepper to taste
3 (15 oz.) cans tomato sauce...or use crushed tomatoes + sauce to get close to 45 oz.
1/4 cup fresh cilantro, chopped
3 (16 oz.) cans red kidney beans, drained & rinsed
1 (6 oz.) can black olives, drained & chopped OPTIONAL
1 bag (9.75 oz.) regular Fritos
1 lb. Cheddar cheese, grated
1. Preheat oven to 350F. Mist a skillet with cooking spray. Saute' beef over medium-high heat until no longer pink. Add onion; saute. Add garlic; cook for 1 minute. Add chili powder, cumin, Tony's, salt and pepper; cook, stirring for 2 minutes. Add tomato sauce, lower heat and simmer for 10 minutes. Stir in 2 Tbsp. cilantro.
2. Mist a deep 9x13 inch casserole dish with cooking spray. Spread half of meat in baking dish, then half of beans, half of olives, half of corn chips, and half of cheese. Repeat layering with remaining meat, beans, olives, chips, and cheese.
3. Bake for 40-45 minutes, until golden and crispy on top and bubbling. Sprinkle with remaining cilantro. Top servings with sour cream if desired.

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