1
500 g ground beef or ground chicken, or 2 340-g pkgs Yves Veggie Cuisine Veggie Ground Round Original
2 tsp vegetable oil, optional
1/2 cup salsa
1 cup tomato sauce
360-g bag bite-size round or triangular white corn tortilla chips
340-g bag grated cheese, preferably Mexican-flavoured, about 3 cups
Preheat oven to 400F (200C). For easy cleanup, line a 9x13-inch (3-L) baking dish with foil. Place meat in a large frying pan set over medium heat. Cook, stirring often, breaking up meat with a fork until it is no longer pink, about 10 minutes. If using Veggie Ground Round, heat oil in a large frying pan. Add Veggie Ground Round and stir often just until heated through. Stir in salsa and spaghetti sauce. Reduce heat to low and cover to keep warm.
Meanwhile, if chips are large, break in half. Cover bottom of baking dish with half of chips (if you do not want to use a whole bag of chips, add just enough chips to cover bottom of dish). Sprinkle with a generous handful of cheese. Add meat or Veggie Ground Round mixture and spread until top is smooth. Sprinkle with another handful of cheese. Add all remaining chips or just enough to cover. Then evenly cover with remaining cheese.
Place a piece of lightly oiled foil on top of dish. Do not seal edges. Bake in centre of 400F (200C) oven for 10 minutes. Remove foil and continue baking until mixture is hot in centre and cheese is browned, about 5 more minutes. Serve immediately with a big mixed-lettuce salad.
Calories 713, Protein 32.6g, Carbohydrates 47.4g, Fat 45.5g, Fibre 5.1g, Sodium 1026mg.
Kids of all ages usually love the ingredients in this dish--plus it's easy enough for them to make when they're on their own for dinner or for snacking. Make it as spicy as you like, depending on the salsa and cheese. Chatelaine staffers didn't spot the difference when we tested it with a vegetarian ground-beef substitute.