"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

South-of-the-Border Special Recipe

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This recipe for South-of-the-Border Special, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Monday, October 6, 2008


1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
2 cups water
1 8-oz. can tomato sauce
2 T. chili powder
1/4 tsp. dried oregano, crushed
1 15-oz. can red kidney beans, drained
1/2 of a 1-pound pkg. plain or nacho-flavored tortilla chips, coarsely crushed
1 cup shredded lettuce
1/2 cup shredded cheddar or Monterey Jack cheese
2 medium tomatoes, chopped
1/4 cup sliced green onions
1/4 cup chopped, pitted ripe olives
1 8-oz. carton sour cream, may choose to leave off and serve separately

In skillet, brown beef, onion and garlic. Drain fat. Stir in water, tomato sauce, chili powder and oregano. Pour half the mixture into a 13x9x2-inch baking dish. Top with half the beans and half the chips. Repeat layering. Cover and bake in a 350 oven for 30 minutes or until heated through. Top with remaining ingredients and serve. Serves: 8-10




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