Tostada Dip
INGREDIENTS:
1 lb Ground beef 2 ts Chili powder
1 Onion,small,grated 1 cn Green chilies(8oz)
1 cn Tomato sauce(8oz) 1/4 lb Monterey Jack cheese
1/4 c Water 1 pk Taco shells(4oz)
1 lb Ground beef 2 ts Chili powder
1 Onion,small,grated 1 cn Green chilies(8oz)
1 cn Tomato sauce(8oz) 1/4 lb Monterey Jack cheese
1/4 c Water 1 pk Taco shells(4oz)
1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese. 2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.