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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I think I got this recipe of the back of a chili sauce bottle eons ago. It has a zesty flavor while not being hot. Ingredients:
3/4 cup long grain rice |
1/2 cup chopped onion |
1 clove garlic, minced |
2 tablespoons butter |
1 lb ground chuck |
1 (1 lb) can whole tomato, pureed |
1 cup water |
2/3 cup bottled chili sauce |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon sugar |
1 dash cayenne pepper |
1/4 cup chopped green pepper |
crushed tortilla chips |
shredded cheddar cheese |
Directions:
1. In a large skillet, melt butter.
2. Add rice, onion and garlic cooking until brown, stirring frequently.
3. Add meat.
4. Brown just until meat loses it's red color, stirring as needed.
5. Drain excess fats.
6. Stir in tomaotoes.
7. Add water, chili sauce, chili powder, salt, sugar and cayenne; bring just to the boiling point.
8. Stir in green pepper.
9. Mix well.
10. Pour into a greased 2 quart casserole.
11. Bake at 350 degrees for 1 hour.
12. Top with crushed tortilla chips and shredded Cheddar cheese.
13. Bake an additional 15 minutes.
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