Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Quick chili casserole
• 1 (40-ounce) can chili with beans
• 1 large bag tortilla chips
• Sliced olives (optional)
• Shredded cheddar cheese (optional)
Heat chili with beans in a saucepan. Meanwhile, slightly crush chips into a 9x13-inch casserole dish that is ungreased. Pour the chili over the chips, distributing it evenly. Sprinkle olives and cheese over the top. The casserole may be heated in the oven until the cheese melts or served immediately. Servings may be topped with sour cream and a lettuce salad mixture. Provide extra tortilla chips for dipping in the chili mixture.
Last night, I had lots of paperwork to complete so I had to come up with something quick for supper.
I had to stop by the grocery store anyway, so I picked up a 40-ounce can of chili with beans and a bag of tortilla chips.
Just before supper, I warmed up the chili and then poured it over some of the chips that I had placed in a 9-by-13-inch casserole dish. (I crushed some of the chips a little bit.)
I sliced some black olives (leftover from another casserole) on top and served it right away. I considered sprinkling shredded cheddar cheese on top and heating the casserole in the oven but didn’t.
It just goes to show what you can fix when in a rush.
This next recipe is made by using one of the fully-cooked beef entrees found in the meat department at the grocery store. The recipe takes about 25 minutes to fix.
“Colorful Mexican Carne,” which makes 4 to 6 servings, is one of the prize-winning recipes from the 1999 National Beef Cook-Off.
Marjorie Farr, of Maryland, contributed the recipe.
The ingredients are: 1 package (1 3/4 to 2 pounds) fully-cooked beef pot roast with gravy; 1 jar (16 ounces) prepared taco sauce; 1 can (15 ounces) red kidney beans (drained); 1 1/2 cups frozen mixed red, yellow and green bell pepper strips (thawed); 4 to 6 tortilla bowls; and 1/2 cup chopped fresh cilantro.
Preheat the oven to 350 degrees. Remove pot roast from package and set aside.
Measure 3/4 cup of the gravy and place it in a Dutch oven.
Discard the remaining gravy or save it for another use. Stir in the taco sauce and bring the mixture to a boil.
Reduce heat to medium-high. Cook, uncovered, for 5 minutes, until the liquid is thickened.
Meanwhile, cut pot roast into 1/2-inch pieces. Add beef, beans and peppers to the Dutch oven. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally.
Place tortilla bowls on a baking sheet.
Bake for 3 minutes in the 350 degree oven, or until heated through. Add chopped cilantro to the beef mixture and spoon the mixture into the tortilla bowls.
Garnish with sprigs of cilantro and serve immediately.
The tortilla bowls should be about 6 or 7 inches in diameter and 2- to 2 1/2-inches deep. If you can’t find pre-baked tortilla bowls, salad shells can be used.
The recipe also can be poured over tortilla chips.
I think this recipe also could be used with roast and gravy that’s leftover from another meal, provided there’s 1 3/4 to 2 pounds of meat.
A final note: If you don’t have 3/4 cup of gravy, make up the difference with beef broth or water.
Thanks to the Colorado Beef Council and Marjorie Farr for the recipe!
If you have a recipe you’d like to share, send it to me at P.O. Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather 2010.