Firehouse Special
Just try and fight the fiery taste of this dish that will have you running back for more!
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
ground beef
lean |
|
| 1 | small |
onions
diced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cans |
soup, cream of chicken
|
|
| 10 | ounces |
milk
a soup can full |
|
| 4 | ounces |
green chili peppers
diced |
|
| 24 |
corn tortillas (6-inch)
|
*
|
|
| 1 | pound |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
lean |
|
| 1 | small |
onions
diced |
|
| 15 | ml |
vegetable oil
|
|
| 2 | cans |
soup, cream of chicken
|
|
| 289 | ml/g |
milk
a soup can full |
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 24 | each |
corn tortillas (6-inch)
|
*
|
| 453.6 | g |
cheddar cheese
shredded |
|
Directions
Brown beef and onion in oil, stirring to crumble meat.
Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles.
Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares.
Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese.
Repeat layers.
Bake at 325 for 20 to 30 minutes.
