MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile Tortilla Chips
Categories: Breads, Chilies, Herbs
Yield: 4 servings

48 oz (6 c) peanut oil
10 (6") corn tortillas
1 tb Kosher salt
1/4 ts Ground chipotle powder
1/4 ts Ground chile
1/4 ts Ground cumin

Recipe courtesy of Ina Garten

Pour the peanut oil into a large (11" x 4") stainless
steel pot fitted with a candy thermometer; you want the
oil to be at least 1" deep. Heat the oil to about
375ºF/190ºC degrees, or almost smoking.

Cut the tortillas in quarters (they will seem large) and
add them in batches to the hot oil without crowding
them. Cook for 2 to 3 minutes, turning once to brown
evenly. Remove the tortillas with a flat wire strainer
or tongs and place them on a sheet pan lined with paper
towels. Continue cooking the chips until they're all
fried.

Meanwhile, combine the salt, chipotle powder, ground
chile, and cumin in a small bowl. While the chips are
still hot, sprinkle them evenly with the spice mixture.
Serve warm or at room temperature.

COOK’S NOTE: Reheat the chips in a 350ºF/175ºC oven
for 4 minutes.

Yield: 4 servings

RECIPE FROM: https://www.foodnetwork.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortilla Chips Casserole
Categories: Beef, Vegetables, Dairy, Herbs, Cheese
Yield: 6 Servings

1 lg Onion
1 lb Ground beef
2 cl Garlic; minced
1 1/2 c Canned Mexican vegetable mix
2 c Burrito cooking sauce or
- chunky salsa
1/2 c Milk or sour cream
pn (ea) oregano cumin & paprika
2 c Grated Cheddar and/or
- Monterey Jack cheese
3 1/2 c Crushed tortilla chips; 200g
- (7 oz)
Black olives; garnish

In a large pan, saute onion in olive oil. Add ground
beef and garlic and cook until cooked through, breaking
it into small pieces while cooking.

Stir in mixed vegetables, burrito sauce and milk. Season
with oregano, cumin and paprika. Cook for 2-3 minutes.

Stir in half of the cheese and crushed tortilla chips.

Transfer the mixture into an oiled 9" X 9" (22cm X
12.5cm; 8 cups volume) baking dish. Top with remaining
cheese and garnish with sliced black olives.

Bake in a 350ºF/175ºC oven for about 30 minutes or until
heated through and bubbly.

RECIPE FROM: https://www.kitchennostalgia.com

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