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CHICKEN NOODLE, CHICKEN BROTH
CREAM OF CHICKEN

ROTHMANS #7 ¢ 30s

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FROM

Serves 8

1-1/2 pounds lean ground beef

2 tbsp. cooking oil

1 medium onion, chopped

! cup chopped tomatoes or
canned tomato sauce

1/3 cup chili sauce

Salt and freshly ground pepper
to taste

12 corn tortillas, cut into
quarters

1/2 cup red taco sauce

3 cups shredded Monterey Jack
cheese

I cup sour cream

2 10-ounce packages frozen
chopped spinach, thawed
and well drained.

.

WARNING!
HEALTH AND WELFARE CANADA
ADVISES THAT DANGER TO HEALTH
INCREASES WITH AMOUNT SMOKED
— AVOID INHALING

MEXIGAN-STYLE BEEF CASSEROLE

A good family casserole and perfect to take to
those potluck dinners. Spicy, and kids love it!

Preheat oven to 375 degrees. In 2
large skillet brown the beef. Pour
off any fat and remove beef, set
aside. Add oil to skillet and saute’
onion until limp and golden.
Return beef to skillet and add toma-
toes, chili sauce, salt, and pepper.
Dip tortilla quarters in taco sauce,
covering both sides. Cover bottom
of a buttered 3-quart casserole with
half the tortilla pieces, slightly aver-
lapping. Spread beef mixture over
tortillas. Sprinkle beef with 1% cups
of the cheese. Layer remaining tor-
tilla pieces on top and spread with
sour cream. Sprinkle on the spinach
and top with remaining cheese.
Bake, covered, for 30 minutes.
uncovering for the last [5 minutes.
If reheating, have the casserole at
room temperature and bake at 375

Sunday, February 15, 1987 - North Shore News

degrees, uncovered. until hot and |

bubbly.

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