Mexican Quickie

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This is the original recipe given to me by Grandma YEARS ago – before Mexican food was eaten across the country, before they sold tortillas on the East Coast, AND before they sold tortilla chips at the grocery store.)

Ingredients

2 lbs. 1 large 1 12oz can 2 cans 3 Tbsp Some 1 10oz. bag 1 sm can ½ lb.

Ground beef – See Uncle Rick’s vegetarian mix below to substitute for beef! Onion, diced Corn, creamed Tomato sauce Chili powder Pepper Corn chips (not tortilla chips) Olives, sliced, w/liquid Cheese, cheddar, grated

Instructions

1. Preheat oven to 350^o.

2. Prepare (pam) a 10 X 12” pyrex cooking dish.

3. In large frying pan: Fry ground beef & onion together until meat is browned.

4. Add tomato sauce, chili powder & pepper to the ground beef mixture in frying pan and cook for 5 minutes.

5. In large bowl: mix corn chips, creamed corn, olives & MOST of the cheese – save some cheese to sprinkle over the top.

6. Add meat mixture to the corn chip mixture and stir to mix ingredients.

7. Spoon into the pyrex dish.

8. Sprinkle with the remaining cheese

9. Bake about 30 – 40 minutes uncovered.

Vegetarian Beef Substitute ala Rick –

To substitute for ground beef, use equal parts of carrots, celery & onion and grind them to the texture of ground beef. Add some beans –either grinding them up or use refried.

Cook all this in soup stock until cooked down a bit, then follow the directions for putting the casserole together without the ground beef.

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