Tortilla Beef Strata
Ingredients:
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19 oz (540 mL) 1 can red kidney beans
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2 cup (500 mL) Big Batch Ground Beef (see below)
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1/2 cup (125 mL) Heinz chili sauce
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2 cup (500 mL) shredded Cheddar cheese
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4 (4 ) large flour tortillas
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2 (2 ) green onions, chopped
Preparation:
Drain, rinse and mash kidney beans. Combine with thawed Big Batch Ground Beef and chili sauce. (To thaw beef, microwave at 50% power for 3 to 4 minutes).
Place 1 tortilla on baking sheet. Spread right to edge with one-third of beef mixture. Sprinkle with one-quarter each Cheddar and green onion. Repeat layers, finishing with tortilla, cheese and green onion. Bake in 400F (200C) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce, fat-free sour cream, mashed avodado and sliced black olives, if desired.
BIG BATCH GROUND BEEF
Cook 4 lb (2kg) ground beef in stockpot or Dutch oven using medium-high heat for 9 - 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked. Drain in colander. Return to pot and add 4 EACH onions and garlic cloves (minced) -- simmer, uncovered, for 12 to 15 minutes until vegetables soften. Spread mixture in a single layer on several foil-lined baking trays -- cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour). Loosen frozen beef into chunks and scoop meal-sized portions into freezer bags or sealable containers. Freeze for up to 3 months. Makes about 10 cups. (2.5 L)
Courtesy of Beef Information Centre
www.beefinfo.org