School is in session!!!

So, that means I am in desperate need of quick and easy meals!!!! This is definitely a kid favorite in our house! Thanks Big Red Kitchen for coming to my rescue :O)

White Castle-like Sliders

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately.

Makes 24 Sliders.

* I think next time we will cut back on the onion flakes - just a tad too much for our tastes!

My kinda Carne

I know that Kathy has posted her version of Carne Guisada on here before but this is my version. Not really sure if Guisada & Guizado are the same thing or not? Anyway, this is another awesome recipe from my sweet neighbor Denise (Mama Nise as we know her!). The hubby and I like to eat this with some Spanish rice and tortillas. The kiddos however like me to shred it up and make quesadillas with it. Either way it's all GOOD! Have you ever made Carne Guizado/Guisada before and if so how'd you do it?

Carne Guizado

1 lb. stew meat
2 tablespoons cooking oil
1/2 6-oz. can tomato paste
1 can (10 1/2 oz.) beef broth (bouillon)
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
2 small chiles serranos (I have never added these but I'm sure they'd be DELISH!)
3/4 cup water

Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste, beef broth, salt & pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to a boil and then turn very low, cover and simmer about one and 1/2 hours, or until meat is tender.
Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (FYI...This batch I took a pic of was the perfect consistency at the end of cooking that I didn't have to add the cornstarch. So you can skip the last part of the directions if the gravy is to your liking!)
Enjoy!!

Tara

Calling All Taco Lovers!!!

I must say that we really love tacos in our house, so we are always looking for a new way of eating them. If you're the same, here's a couple for you to try...

Deep-Dish Taco Pizza

1 lb. hamburger meat
1/2 cup chopped onion
1 (15 oz.) can Rotel, drained
1 pkg. Taco seasoning
1 (10 oz.) can refrigerated pizza crust dough
2 cups shredded sharp Cheddar
Salsa (optional)
sour cream (optional)

Preheat oven to 425°. Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in rotel and taco seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside. Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough. Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.

Taco Cups for the Kiddos!

This is not really a recipe - I just put normal taco meat in Tostito Scoops Chips and top with Sharp Cheddar and put until the broiler until the cheese melts. This was so easy for the kids to pick up and eat! A big hit for sure!!!

Perfect for a Snow-day!!!

I know I'm a little late in posting this, but we actually got snow the beginning of this month!!! Now if only we could get snow for Christmas - but that never happens down here in Houston!!! Which reminds me of my favorite Christmas song... http://www.youtube.com/watch?v=PtQ487kXh-A

Anyway, this was our meal for that snowy night. We loved it!!! Thanks Sandra for a great idea!

Green Chili Stew

2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp canola oil
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt, optional
1/4 tsp pepper
Shredded cheddar or Monterey Jack cheese, optional

In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.

* I wasn't ready first thing in the morning to do this - so I just did it on the stove-top! Worked just fine and didn't have to cook all day!

This cold weather has me in the mood for chili!!!

This recipe comes from my favorite Aunt Linda. She used to make this all time, but she used to call it Rice Enchilada Casserole. I have no idea why?! Last time I checked - there is no ranch style beans in enchiladas?! Well, whatever you call it - I call it mmm-mmm good!!!

My husband did not grow up in Texas, so he had never had Wolf Brand Chili before. He assumed it must taste like all other canned chili he'd had, dog-food as he described it once! Well, he couldn't be farther from the truth!!! The first time I made this, I made it for him and his brother! ;) Of course I did not tell them what was in it. Both of those guys went back 3 times!!! Finally, I couldn't hold it in any longer - I told them what was in it and they about spit their bite out!!! Funniest thing ever!!! After the shock wore off, they didn't care and kept on eating!!!

It is also a favorite of Cindy's husband!!! He asks for it all the time!!! I love it because it's so easy!!!! If you give it a try - I know you'll love it too!

Texas Chili Casserole

1 lb. Hamburger meat
1 cn. Ranch Style Beans
1 cn. Wolf Brand Chili
1-2 cups Cooked Rice
2 cups Cheddar Cheese

Cook your rice and set aside. Cook your meat and drain. Add your beans and chili to your meat and heat on medium for about 5 minutes. Take off the heat and add your rice a little at a time until mixed well. Put in a casserole dish and add your cheese on top. Cook in a 350 degree oven for 20 minutes. Goes well on a rainy day with saltine crackers! Enjoy :O)

*You could even add toppings if you want, like green onions and sour cream. The possibilities are endless.

Another recipe that's perfect for fall...

Thank you Heidi, for this wonderful quick and easy meal idea!!! It really hit the spot!

CHEESY HAMBURGER HASH

1 lb. lean ground beef

1 bag frozen O'brien diced potatoes, the kind with onions and peppers

1 can diced tomatoes with Italian herbs, undrained

2 Tbsp parsley (we did a little less)

1/2 Tbsp garlic powder (we added fresh garlic)

1 - 2 cups shredded colby jack cheese

salt and pepper to taste

Cook ground beef, then drain but leave a small amount of the fat in the pan to cook the potatoes in. Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.

Quick snapshot, but OH SO GOOD!!!

This is Shredded Beef for Tacos that I've posted here in the past, but had no photo to go with it. Well, here it is finally. This is a wonderfully easy meal, which seems to be my ongoing theme these days. Just throw the meat in there frozen - it can't get any easier than that!! Let me know if you give it a try.

A true Kid-Pleaser!

Here's a picture to go with an old recipe on here. This is a fun recipe that my kids ask for all the time. It's Burger Bites! Using my MIL's recipe for burgers, we just make them smaller and serve them on Hawaiian Rolls! To make them extra fun, you have to serve them in cute little baskets with french fries or chips on the side. My kids are so crazy that they'll eat these for leftovers the next day!! ;) lol... You'll have to let me know if you ever give these a try!

Tara's Menu and a super YUMMY marinade!!

Well I have not posted a menu in quite a while so I though I'd surprise you all! These are in no particular order...just gonna make them as the days go on! It's summer time so dinners are going to be fast and easy around here! My dinner tonight is going to be grilled pork chops marinating in a garlic, herb and wine marinade made by McCormick. If you ever run into these little packets they are a must try!! I've had this one before but my favorite is the tomato, garlic and basil, which is AWESOME on chicken!!! You can go to www.McCormick.com and see all their products. They are all super yummy!

Other Menu items:
**Chicken nuggets (I make mine with Shake N Bake, Parmesan crusted)
**Fried Ravioli with marinara sauce
**Sloppy Joes
**Meatloaf with mashed potatoes
**Grilled Ham steak: I'll be trying Wal-mart Woman Ham steak from Heidi's blog.
**Tacos: Heidi's Taco Puffs look good too! Maybe I'll try these instead of plain ole crispy tacos?? AWESOME blog Heidi!!!
**Bacon Wrapped Cheesy Chicken...this looks to die for!!

And, that's all I've come up with so far! Wishing everyone a safe and happy summer!!

Last Comfort Food Meal...

Weather permitting, of course!!! This is definitely a "keeper" that I should have shared with y'all a long time ago. I just wished the photo turned out a bit more appetizing!!! I promise it's worth it!!! This awesome recipe came out of an old cookbook that my dear friend Janice got me once she left our Lone Star State. The cookbook is titled Miss Daisy Celebrates Tennessee. She even had it autographed for me!!! Well Janice, since you've now moved from Tennessee - I think it's time for a new cookbook!!! ;) lol...

Oven Steak With Potatoes

2 lbs. round steak
1 tsp. salt
1/2 tsp. pepper
1/2 cup flour
1/4 cup shortening, or oil
1 lg. onion, sliced
5 med. potatoes, sliced 1/2" thick
1 10 3/4 oz. can mushroom soup
1 soup can water

Cut steaks into 8 pieces, season with salt and pepper. Dredge meat in flour, brown on both sides in shortening in large skillet. Remove steak from skillet once crisp and done. Saute onion in same skillet. Place potatoes over onions. Continue browning for 10 minutes, turning frequently. Place meat on top of potatoes. Whisk together the soup and water and pour over the steaks. Cover and cook over medium heat for 35-40 mintues. Serves: 6-8

Beef and Bargain!!!

I got my hubby a wok the other day at IKEA for only $7.99! I knew he would be making me Blog Chef's Mongolian Beef this week, so I called him up and asked him if he'd like me to get it. And of course he said yes!!! The meal was wonderful and so was my great bargain!!!

Mongolian Beef

1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

To make the sauce - in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

Serves: 4

Authentic Mexican...

This is a very good meal! If you are only a Tex-Mex lover (Tara!!!), then don't waste your time. If you don't know if you like Authentic Mexican... give it a try - it's sooo worth it!!! I really love the potatoes in this dish - it really makes it!!!

Carne Guisada

1 pound sirloin steak, diced 1/4"

1 teaspoon oil

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

1 teaspoon butter

1 teaspoon bacon grease

1 medium onion, diced

1 large potato, diced

1/4 teaspoon salt

1-2 cloves of garlic, minced

1/8 teaspoon pepper
2 cans (4.5 oz. each) of chopped green chilies

1 1/2 cups water, reserved from potatoes

1/2 cup cream

Pour oil into a very hot pan. Heat oil for a moment and add beef. Season with salt, pepper, oregano, and cumin. Cook until beef is deep brown on the edges, then set aside. Put your diced potatoes in a big pyrex measuring cup. Add water to cover, and salt if you like. Microwave for 5 minutes, set aside. In the same skillet that you cooked your beef in - add butter and bacon grease. Add your onion and garlic. Use a slotted spoon to remove potato from cooking water. Add potato into the skillet with the onion and garlic. season to taste with salt, garlic powder and pepper. cook until potatoes are browned. Add reserved water, cream, and chopped green chilies. Bring to a boil, then reduce heat to a simmer. Simmer until gravy is reduced, about a half hour.

Serve on fresh hot tortillas, with pinto beans and my Aunt Billie's Mexican Vermicelli on the side!!!

Our Rainy Day Meal...

Where did that dreary weather come from today? Talk about perfect timing for this wonderful meal, from Cooking Light...

Beef Daube Provencal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves (we omitted this ingredient)
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
egg noodles or rice

Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles or rice. Serves: 6

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

No1here was really dreading this meal, since we already have two wonderful stew recipes. He was very pleasantly surprised!!! All the kiddos liked it too! So, another keeper - make that 3 different stew recipes!! ;) lol...

Katie Lee Joel's Award-Winning Burger

Okay Cindy, you said you were in the mood for a Patty Melt!!! Well, take a look at this! It's a cross between a hamburger and grilled cheese!!! YUMMMM!!!!

This burger is a creation of Katie lee Joel's grandmother who made the burger with cheap ingredients during tough times. She was crowned this year's queen of the Burger Bash with this winning recipe!!! (She also has written The Comfort Table, if you're interested.)

So, I figured this would be the best recipe for us to try!!! Let me know how it goes, if you beat me to it!!!

The Logan County Hamburger

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties. Spread butter on one side of each slice of bread. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings. Makes 6 burgers.

Thanks to Katie Lee and her grandmother for an awesome recipe!!! Can't wait to try it!!!

Good Day for Chili...

This is our absolute favorite chili recipe!!! It is out of this world and very easy too! It came from a Southern Living magazine of mine a few years back. I can't believe I haven't blogged about this until now?! Anway, give it a try - you won't be sorry!!!

Chunky Beef Chili

4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic - we use fresh!!!
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

Already back on the rotation...

I've made this meal sooo many times that Sandra truly does deserve an award for it!!! So, here you go girl...

(photo via Full Bellies)

Sandra's Garlic Swiss Steak is probably my favorite meal of all time!!! What comfort food!!! I feel like just putting her link in my menu and then leaving a comment did not do this dish justice!!! I don't think y'all really understood how wonderful it really was!!!

So, how 'bout that photo? Are you drooling? If not, you are crazy!!! For more awesome recipes from Sandra - go check out her blog Full Bellies, Happy Kids. I have never been disappointed with any of her recipes. My kids are now asking - is this another meal from Portugal!!! ;) LOL!!!!

Anyway, I did change some things in how I put it all together, but I did not change any ingredients except adding more garlic!!! Yumm!!! Enjoy...

GARLIC SWISS STEAK

1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
1 1/2 - 2 lbs beef round steak, cut into bite-size pieces
2 T. oil
14-oz. can stewed tomatoes
1/2 c. onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, minced

Combine the flour, salt, and pepper in a gallon size bag. Add your meat to the bag and shake to coat all sides of the meat. In a large skillet, heat your oil over medium heat. Add your meat and cook until browned and a good crust has formed. Then transfer the meat (I didn't even drain the meat) to a lightly greased 9X13" casserole dish. Then add the onions, bell pepper, and garlic to the skillet with the drippings. Saute until tender, then add your can of tomatoes. Give a good stir and then pour on top of your meat in the casserole dish. Stir a little to combine. Cover and bake for 1 - 1 1/2 hours in a 350 degrees oven.

* I would start cooking this at 4pm to be ready for 6:30pm dinner time!!!

My mom...

No, you don't need glasses!!! This is Paula Deen, but we all joke in my family that NeNe is Paula's long lost twin!!! They talk JUST alike and even look alike. They both have crazy personalities that are just so contagious!!! I love turning on the TV and hearing Paula Deen's voice - really reminds me of home.

Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...


Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Taste Test Results - Week 6

Well, the results are in for the Chicken and Bacon Shish Kabobs and the Garlic Beef Enchiladas! We gave both meals 4 1/2 stars! Both are definitely worth your time to try!!! Both meals made our "keepers" list! We will definitely be making both meals again! Let me know how you like them if you ever get around to making them. You won't be sorry, if you do!!! :o)

...Leftover Ham...

Okay, so I made a ham yesterday and guess what KATHY, you'd be so proud of me!! Tonight we had Beef with Broccoli, so I made HAM fried rice with my leftovers!! It was so yummy and easy! And since my strange kiddos don't LOVE shrimp like me, they really like the ham this time!! I'm not as creative with my leftovers as Kathy is with hers, so, I'm really trying to take notes...heehee!!

Monday: Beef with Broccoli and HAM fried rice
Tuesday: Chili dog/frito pie
Wednesday: Chicken strips, mashed potatoes, salad
Thursday: YOYO....daddy out of town, eat whatever (soccer/track practice too)!!
Friday: YOYO....still eat whatever just b/c it's FRIDAY....haha!!

Corn Chip Chili Pie

This recipe tastes even better than it looks! I promise! No1here went back 3 times. I even had leftovers of it the next day - and I hate leftovers!!! If you give it a try, let me know if you love it as much as we do.


Corn Chip Chili Pie

For the chili:
1 lb. lean hamburger meat
1 medium onion
2 cloves garlic, minced
2 1/2 Tbs. chili powder
1 Tbs. flour
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 oz.) whole tomatoes, with juice
1 can (15.5 oz.) black beans, rinsed and drained
1/2 cup water (optional)
1 1/2 cups shredded Cheddar

For the crust:
6 cups corn chips, divided (I use Frito Scoop chips)
extra chips for the rim of the pie

For the garnish:
1/4 cup red onion
1 Tbs. fresh cilantro, minced
1 medium tomatillo, finely chopped (optional)


preparing the chili...
Cook your hamburger meat, onion, and garlic in a skillet on the stove. Add chili powder, flour, cumin, salt, and pepper and continue cooking for about a minute longer. Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water.

preparing the crust...
Preheat the oven to 350 degrees. Pour 3 cups of corn chips into a pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Repeat this process with the other 3 cups of corn chips in a second pie plate. With extra Fritos, arrange around the edges of the pie plate to form a raised rim.

assembling & baking the pie...
spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 mintues.

For the Garnish, sprinkle pie with onion, cilantro and tomatillo; serve.

Serves: 6