Spanish Casserole(Serves 10) Recipe

Name: Spanish Casserole(Serves 10)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 3 large chopped onions; 3 minced garlic cloves; 2 lb. ground chuck; 4 c. (32 oz.) tomato puree; 2 c. (16 oz.) tomato hot sauce (Los Palmas chili sauce); 1 qt. (32 oz.) cold chili without beans; 2 Tbsp. chili powder; 2 tsp. pepper; 14 tortillas (corn); 1 lb. Monterey Jack cheese, sliced

Servings: persons

olive oil
3 large chopped onions
3 minced garlic cloves
2 lb. ground chuck
4 c. (32 oz.) tomato puree
2 c. (16 oz.) tomato hot sauce (Los Palmas chili sauce)
1 qt. (32 oz.) cold chili without beans
2 Tbsp. chili powder
2 tsp. pepper
14 tortillas (corn)
1 lb. Monterey Jack cheese, sliced

1
Brown onion and garlic in olive oil.
2
Add ground chuck.
3
Drain off grease.
4
Add tomato puree and hot sauce.
5
Cook down a bit.
6
In a bowl mix cold chili and seasoning into a smooth paste.
7
Add to meat mixture.
8
Cook down until slightly thick.
9
Cut tortillas in 1/4ths.
10
Line baking casserole.
11
Add a layer of sauce. Alternate and end with sauce.
12
Cover with cheese.
13
Bake at 350u00b0 for 45 seconds.
14
Keeps well.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: olive oil, 3 large chopped onions, 3 minced garlic cloves, 2 lb. ground chuck, and more.

Yes, Spanish Casserole(Serves 10) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Casserole(Serves 10)

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