Electric Skillet, Large Skillet Small skillet, 10″ Saute Pan
- 1 1/2 lbs Lean Ground Meat (Beef or Chicken)
- 1/2 cup finely chopped bell pepper
- 1/2 cup finely chopped onion
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 16 oz salsa or picante sauce
- 1 can tomato paste
- 1 Can Refried Beans
- 1 pkg taco seasoning
- 1/2 cup Uncooked White Rice
- 10-15 Flour Tortillas,
- 2 Cups Colby Jack Cheese, shredded
- 2 Cups Pepper Jack Cheese, shredded
To serve: tortilla chips, chopped green onions, sliced black olives, and sour cream
Heat the large skillet & the saute pan on medium heat. When the skillet is preheated, add the ground meat. Cover, whistle open, and cook on medium heat. When the Saute Pan is preheated, add the onions and bell pepper. Saute on Medium heat until the meat whistles.
When the whistle sounds on the meat, uncover and stir. Drain off any excess grease and add the onion and peppers. Add the soups, salsa, tomato paste, rice and taco seasoning; stir to blend well. Bring to a simmer on Medium heat. Simmer for 5-7 minutes on Medium Low.
Shred the cheese on the Master Kut, using Cone #2, set aside. Spread a thin layer of refried beans on each tortilla, set aside.
In a cold electric skillet, layer the lasagna in this order: meat sauce, tortillas, cheese, repeat. Repeat until the skillet it full, ending with a layer of cheese. Cover and cook on 350 until water begins to bubble around the edges. Unplug the unit and allow to stand, covered, for 15 minutes or until the rice is cooked through.
Sprinkle each serving with green onions and olives. Serve with Tortilla Chips and Sour Cream and a hearty green salad on the side.
Option: Instead of refried beans, layer in plain tortillas and sprinkle in a 1/2 Cup Black beans per layer. Perfect Tex Mex Flavor!