![]() Let stand about 10 minutes before serving. Step 5 Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes.½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. ![]() Arrange 24 tortilla quarters, slightly overlapping, over. Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Stir in soup and next 4 ingredients remove from heat. Place half of the tortillas in the bottom. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined set aside. Stir pinto beans and undrained chili peppers into meat mixture set aside. Dollop half of the refried beans on top and drizzle with In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink drain. Bake in the center of your preheated oven at 350☏ (175☌) for 30-35 minutes or until bubbling around the edges and the cheese is fully melted.
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