Ranchero
Chili Pie
1
- (15 oz.) can STAGG® CLASSIC® Chili
1
- (9-in.) baked pie crust
1
- cup sour cream
1
- (2 1/4 oz.) can chopped olives, drained
3/4
- cup tortilla chips, crushed
1
- cup shredded cheddar cheese
2
- tablespoons chopped green onions
Heat
oven to 425° F. Pour chili into pie crust. In bowl, mix together sour
cream, olives and tortilla chips.Spread over chili. Sprinkle cheese
over filling. Bake 10 to 15 minutes. Sprinkle top with green onions.
Serves 6. Note: Pie may be made ahead and
frozen. Reheat at 375° 10 to 15 minutes.
Skillet
Potato Pizza
1/4
- cup of butter
5
- medium potatoes, peeled, cut into 1/8 - in. thick slices
1
- small onion, chopped
1
- (15 oz.) can STAGG® STEAK HOUSE® Chili
2
- cups shredded mozzarella cheese
Melt
butter over medium-low heat in 12 in. heavy skillet. Arrange potatoes
and onion on bottom of skillet. Cover. Cook 20 minutes. Do not turn
potatoes. Uncover skillet and spoon chili over potatoes. Sprinkle
cheese on top. Cover and cook 5 to 8 minutes longer or until cheese
is melted and cheese is heated. Serves 6.
Southwest
Chili Brunch
3
- tablespoons butter
6
- bread slices
1
- (15 oz.) can STAGG® RANCH HOUSE® Chicken chili, heated
1
- cup shredded cheddar cheese
3
- tablespoons chopped onions
1/2
- cup milk
3
- eggs
Heat
oven to 350° F. Butter one side of each bread slice. Tear bread into
pieces. Spread into 9X9 in. baking dish. Spoon chili over bread.
Sprinkle cheese and onion over chili. Beat together milk and eggs;
pour over chili. Bake 30 to 40 minutes or until puffed and golden
brown. Serves 6.
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