Preheat the oven to 375 degrees. Grease a 9- by 9- by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheeses. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese.) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-04-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1395g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 826 (36%)|
|Amt Per Serving||% DV|
|Total Fat 91.7g||122 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 152.6mg||47 %|
|Sodium 4758.2mg||164 %|
|Potassium 2623mg||69 %|
|Total Carbohydrate 281.1g||83 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 261.4g|
|Protein 88.6g||127 %|
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Calories per serving: 2317
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