MEXICAN SPREAD FOR TORTILLAS OR CHIPS
Mary Ann Williamson said she has had this recipe since about 1970 and has served it at many Super Bowl parties. Simply bake the casserole, set out the garnishes and let party-goers create their own burritos with flour tortillas or nachos with tortilla chips. It can be prepped ahead by chopping all the ingredients and covering them with plastic wrap.
3 pounds ground chuck
1 cup celery, chopped
1 cup onions, chopped
1 clove garlic, minced
3 tablespoons red taco sauce
1 16-ounce can stewed tomatoes (can use Ro-Tel)
3 teaspoons chili powder
2 16-ounce cans tomato sauce
2 16-ounce cans refried beans
1 cup Jack cheese, grated
1 cup cheddar cheese, grated
1. Brown beef, celery, onion and garlic; drain off fat. Add remaining ingredients except beans and cheese. Simmer mixture for 30 minutes.
2. Add beans and mix gently. Place in a large baking dish and cover generously with cheese. Bake for one hour in 325-degree oven. (Note: If it seems too runny, Williamson suggests using flour to thicken the mixture a little before it’s baked.)
To serve, place the casserole on a warming dish surrounded by a big bowl of round tortilla chips, flour tortillas in a tortilla warmer and bowls of garnish such as grated cheese, shredded lettuce, black olives, sour cream, chopped tomatoes, mashed avocado, chopped green onions, hot peppers, taco and hot sauces.
Let guests spread the meat mixture on tortilla chips or flour tortillas and top with garnishes.
Nutritional information per serving (spread only): 497 calories, 31 grams fat, 24 grams carbohydrates, 31 grams protein, 103 milligrams cholesterol, 1,006 milligrams sodium, 6 grams dietary fiber, 55 percent of calories from fat.