Tex-Mex Bake
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn chips
crushed |
*
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
water
|
|
| 1 | package |
onion soup mix
|
*
|
| 1 | pound |
ground beef, lean
|
|
| 4 | ounces |
green chili peppers, canned
drained, chopped |
|
| 3 | ounces |
monterey jack cheese
shredded |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | medium |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn chips
crushed |
*
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
water
|
|
| 1 | package |
onion soup mix
|
*
|
| 453.6 | g |
ground beef, lean
|
|
| 115.6 | ml/g |
green chili peppers, canned
drained, chopped |
|
| 86.7 | ml/g |
monterey jack cheese
shredded |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | medium |
green bell peppers
chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Combine corn chips, egg, and water; press into 9-inch pie plate or casserole.
Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and ½ cup cheese; evenly press into prepared crust.
Top with tomato sauce, then green pepper and bake 30 minutes.
Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.
