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Date: | Thu, 20 Jan 2011 15:13:04 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
King Ranch Casserole
Tortilla chips (I buy them in a bag or from a Mexican restaurant) - not
corn chips
Sauce:
2 Tbsp butter
2 cloves garlic, minced
3/4 tsp chili powder
1/2 tsp salt
1/2 tsp ground pepper
1/8 tsp cayenne (or to taste)
1/4 tsp ground cumin
2 Tbsp gf flour
1 cup chicken broth
1/2 cup milk
3 Tbsp sour cream
Melt butter and sauté garlic until soft; add spices, flour, and sauté for a
couple of minutes. Add broth, milk and cook until thickened, stirring
constantly. If too thick, add more broth. Remove from fire and stir in sour
cream. Set aside. Note: sauce can be made a day ahead and refrigerated.
Meat/vegetable mixture:
1 - 1 1/2 pounds ground beef; brown and set aside.
1 Tbsp butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced - can be omitted
1 can Rotel tomatoes
Melt butter and sauce vegetables until cooked through - add Rotel tomatoes
and beef. Cook down until no longer juicy.
2 cups shredded colby or cheddar cheese
Put two layers of tortilla chips in 8 x 12 oiled casserole. Layer 1/2 of
meat mixture; 1/2 cheese; 1/2 sauce; another layer of chips; rest of meat;
rest of cheese; and rest of sauce. Bake at 350 until bubbly.
Note: 4 cups cooked, shredded chicken or turkey may be substituted for
beef. Freezes well.
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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