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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions,
then drain grease. Stir in garlic, chili powder, oregano, salt,
pepper and 1/2 C of Enchilada sauce. Sprinkle crushed tortilla chips
evenly in the pie plate. Top with 1-1/2 C of the cheese; spread with
meat mixture. Beat milk, eggs and Bisquick until smooth, 15 seconds
in blender on high. Pour into pie plate. Bake until knife comes out
clean, 25 to 30 minutes. Spread remaining sauce over top, sprinkle
with remaining cheese. Bake until cheese is melted, 3-5 minutes
longer. Cool 10 minutes before serving. Can top with sour cream if
desired.
Ingredients:
1 Pound(s) Med. Onion, Chopped
1 Cup(s) Onion; chopped
2 Cloves Garlic; Chopped fine
2 Teaspoon(s) Parsley leaves
1/2 Teaspoon(s) Tortilla Chips; Crush Fine
1/2 Teaspoon(s) Green chili salsa
1/4 Teaspoon(s) Pepper
2 Cup(s) Rib eye steaks; or top loin cut 3/4" thick
3 Eggs |
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