Monday, September 11, 2006

Enchilada Squares


1 lb ground beef (I used ground turkey)
¼ cup chopped onion
4 eggs
1 (8-oz) can tomato sauce
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1 (1 ½-oz) envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 oz)

In skillet cook beef and onion till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10” x 6” x 2” baking dish.
Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350° tills set in center, 20-25 minutes. Sprinkle with cheese. Bake till cheese melts, 3-5 minutes.
Yield: 6 servings

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