CHILUPPI

 

1/4 c. onion, chopped

1/4 c. green pepper, chopped

1 T. vegetable oil

1 lb. ground beef

4 tsp. chili powder

1 tsp. ground cumin

1 1/2 tsp. salt

3 T. all-purpose flour

1 (8 oz.) can tomato sauce

12 (6-inch) flour tortillas, cut into 1/2-inch strips

2 c. shredded Cheddar cheese, divided

1 (10 3/4 oz.) can Cheddar cheese soup

1/2 c. milk

 

 

In a skillet over medium heat, sauté the onion and green pepper in the oil until transparent; add the ground beef.  Cook until the beef is browned; drain.  Add the chili powder, cumin, salt and flour; stir well.  Mix in the tomato sauce and enough water to cover the mixture; simmer over low heat for 30 minutes.  Set aside.  Toast the tortilla strips on a baking sheet in the oven at 350 degrees for 3 to 4 minutes; layer half of the strips in a greased 9 x 13-inch baking pan.  Top with half of the meat mixture.  Sprinkle with 1 c. of the cheese; add the remaining tortilla strips.  Top with the remaining meat mixture; set aside.  Blend the soup and milk together; pour over the top of the meat mixture.  Sprinkle the top with the remaining 1 c. of cheese; bake at 300 degrees for 30 to 40 minutes.  Let stand 15 minutes before serving.  Serves 6 to 8.