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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An easy brunch or pot luck dish with wide appeal. Submitted for the Craze-E Contest #3 Appetizers - Brunch - Pot Luck Ingredients:
1 pie shell, frozen |
1 lb ground round |
1 green pepper, diced |
1 small onion, diced |
1 (12 ounce) can beef broth |
1 cup tomato soup, canned |
6 ounces french's french fried onions |
1 garlic clove, crushed |
1 teaspoon cumin |
1 tablespoon worcestershire sauce |
1 chipotle chile in adobo |
1 cup tostadas |
2 cups colby-monterey jack cheese, shredded |
1 cup black olives, sliced |
sour cream |
guacamole |
diced onion |
diced tomato |
Directions:
1. Cook meat, diced onion and diced green pepper in a large skillet; add garlic. Drain off fat.
2. Prepare pie shell according to directions.
3. Mix meat, worchestershire, diced chipotle, 1 C tomato soup, cumin, and beef broth.
4. Add to prepared pie shell.
5. Top with crushed tostadas.
6. Sprinkle shredded cheese on top.
7. Add French fried onions to the top.
8. Scatter sliced olives on top.
9. Bake at 325 F for 30 minutes until cheese is bubbly and onions are golden.
10. Serve with sour cream, guacamole, chopped tomatoes,and chopped onions, if desired.
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