xiaoxl/recipe_data huggingface dataset:
Western Ranch Baked Omelet


Ingredients:
ham, hash brown potatoes, eggs, milk, mayonnaise, flour, cheddar cheese, parmesan cheese

Directions:
Lightly grease a large bake pan and pre-heat in oven at 350 .  In a lightly oiled frying pan add ham , onions and potatoes for 5 min at med/high .
In a bowl , combine remaining ingredients and mix.
Remove pre-heated pan from oven and add the pan fried potatoes and ham mix . Then pour the egg mix over top and bake at 350 for 20-25 min or until light brown on top .
Grilled Corn on the Cob With Roasted Jalapeno Butter


Ingredients:
unsalted butter, lime rind, honey, salt, corn

Directions:
Preheat grill to medium high heat, and place jalapeno on grill rack coated with cooking spray, cover and grill 10 minutes, or until blackened, turning occasionally.
Place jalapeno in a small paper bag, and fold tightly to seal.
Let stand 5 minutes.
Peel and discard skins, and cut jalapeno in half lengthwise, and discard stem, seeds, and membranes.
Finely chop jalapeno.
Combine jalapeno, butter, lime rind, honey, and salt in a small bowl, and stir well.
Place corn on grill rack, cover and grill for 10 minutes, or until lightly charred, turning occasionally.
Place corn on serving plate and brush with jalaoeno butter.
Baked Ham with Sweet Glaze
Category: main-dish
By aellis0923

This is a common recipe brought down through my family. My grandmother made it, my mother still makes it, and  we all love it to pieces! It is great left over or chopped into a fresh green salad. I love this ham glaze because it is simple, easy and delicious!

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
4 cups boiling water, or as needed
1 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons dry mustard powder
¼ cup honey
1 teaspoon fresh lemon juice, or as needed
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar maraschino cherries, drained
toothpicks

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham. Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.) Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 1 10-pound ham

Calories: 668.1
Fat: 32.8 g
Saturated fat: 11.9 g
Carbohydrates: 23.6 g
Sugars: 18.2 g
Dietary fiber: 0.4 g
Protein: 66.1 g
Cholesterol: 218.1 mg
Sodium: 146 mg
Oriental Rice Salad


Ingredients:
rice, mushroom, mandarin orange section, celery, green onions, vinegar, soya sauce, salt

Directions:
Cook rice., Combine oil, soya sauce, vinegar and salt., Add mushrooms to rice and stir in dressing., Cover and chill at least 2 hours., Just before serving add oranges,celery,green onions and almonds.
Maraschino Cherry Nut Bread
Category: bread
By CHenson

This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well.

Ingredients:
1 cup white sugar
¼ cup solid vegetable shortening (such as Crisco®)
2  eggs
1 teaspoon salt
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 (8 ounce) jar maraschino cherries, drained and juice reserved, divided
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined. Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition. Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 191.1
Fat: 7.3 g
Saturated fat: 1.4 g
Carbohydrates: 29.9 g
Sugars: 14.5 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 23.4 mg
Sodium: 227.6 mg
Limeade Pie With Graham Nut Crust


Ingredients:
reduced-fat cream cheese, cream cheese, granulated sugar, lime zest, lime juice, pecans, low-fat graham crackers, sugar, salt, unsalted butter

Directions:
To make crust: Preheat oven to 350°F.
Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes.  Remove from oven and cool.
Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
Add sugar, salt and pecans; pulse to combine.
Add butter and pulse until fine crumbs form.
Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan] with a removable bottom, and pat evenly onto bottom and up sides.
Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes.  Transfer to a wire rack to cool.
For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
Add lime zest and juice; pulse several times to combine.
Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
Refrigerate until set, at least 2 hours or preferably overnight.  Slice and serve.
Lemon Bars


Ingredients:
unsalted butter, granulated sugar, all-purpose flour, kosher salt, granulated sugar, lemons, zest of, lemon juice, all-purpose flour, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
For crust: Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter until just mixed.
Dump dough onto well floured board and gather into a ball, flatten the dough w/ floured hands and press into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides.
Chill.
Bake for 15 to 20 minutes, until very lightly browned.
Let cool on wire rack.
Leave oven on.
For the Filling: Whisk together eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes until the filling is set.
Let cool to room temp.
Cut into triangles and dust with confectioner’s sugar.
Store in the fridge.
Deviled Eggs With Fresh Tarragon and Capers


Ingredients:
hard-boiled eggs, extra virgin olive oil, mayonnaise, Dijon mustard, celery, fresh tarragon, capers, shallots, salt, fresh ground black pepper, celery

Directions:
Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
Stir in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
If not eating immediately, cover well and refrigerate.
Protein Popcorn
Category: appetizers-and-snacks
By Sherri

Delicious, crunchy popcorn treat. Better than regular carmel corn.

Ingredients:
⅓ cup light corn syrup
⅓ cup honey
⅓ cup white sugar
¾ cup peanut butter
1 teaspoon vanilla extract
3 (3.5 ounce) packages microwave popcorn, popped

Directions:
Bring the corn syrup, honey, and sugar to a boil in a saucepan; cook at a boil for 2 minutes. Immediately remove from heat and stir the peanut butter and vanilla into the syrup mixture until the peanut butter has melted completely. Pour the popcorn into a large bowl; pour the sauce over the popcorn and stir until evenly coated. Allow to cool completely and break into chunks to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 10 servings

Calories: 354.9
Fat: 18.1 g
Saturated fat: 3.5 g
Carbohydrates: 45.2 g
Sugars: 21 g
Dietary fiber: 4.2 g
Protein: 7.6 g
Sodium: 359.1 mg
Healthy Whole Wheat Bread


Ingredients:
warm water, milk, applesauce, brown sugar, salt, all-purpose flour, whole wheat flour, ground flax seed, active dry yeast

Directions:
Add ingredients in order they are listed into your bread machine and use dough setting.
Remove dough from machine once cycle is done form into a loaf. Place in greased loaf pan and cover.  Let rise in a warm place until almost doubled in size, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!
*If you do not have agave nectar or applesauce, you can use the same amounts of honey and oil, respectively. The above is a healthier alternative.
Breaded Garlic-Herb Tilapia
Category: seafood
By Lehart75

This is a quick and easy recipe that does not have all the fat of traditional fried tilapia. Try this delicious breaded meal tonight!

Ingredients:
cooking spray
6  tilapia fillets
1 cup garlic- and herb-seasoned bread crumbs
2 teaspoons garlic and herb seasoning (such as McCormick®)
1 teaspoon kosher salt
½ teaspoon cayenne pepper
2 tablespoons milk
1 large egg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Pat fish fillets dry. Mix bread crumbs, seasoning, salt, and cayenne pepper together in a zip-top bag. Seal the bag and toss ingredients together in the sealed bag until thoroughly mixed. Mix milk and egg together in a bowl. Place fillets, 1 at a time, into egg mixture, shaking off excess. Place into the zip-top bag, seal, and shake to coat evenly. Transfer fillets to the prepared baking dish. Bake in the preheated oven until easily flaked with a fork, about 15 minutes. Turn on the oven's broiler and continue to cook for until edges are crisp, about 5 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 203.3
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 14.1 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 27 g
Cholesterol: 72.7 mg
Sodium: 736 mg
Green Apple Curried Spinach Salad
Category: salad
By PTRICK

This salad has a unique blend of spinach, green apples, and almonds drizzled with a mango chutney-infused curry dressing. The flavors come together for a wonderful eating experience.

Ingredients:
1 bunch fresh spinach, stemmed and chopped
1 cup whole almonds
1  Granny Smith apple, chopped
¼ cup chopped green onion
¾ cup light vegetable oil
¼ cup mango chutney
¼ cup lemon juice
2 tablespoons red wine vinegar
1 teaspoon curry powder
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper

Directions:
Combine spinach, almonds, apple, and green onion in a bowl. Whisk oil, mango chutney, lemon juice, red wine vinegar, curry powder, sugar, salt, turmeric, and cayenne pepper together in a separate bowl; drizzle over spinach mixture and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 437.6
Fat: 40.6 g
Saturated fat: 5.2 g
Carbohydrates: 17 g
Sugars: 4.5 g
Dietary fiber: 4.9 g
Protein: 6.9 g
Sodium: 347.9 mg
Easy Onion Garlic Bread


Ingredients:
butter, garlic powder, onion powder, parsley flakes, parmesan cheese

Directions:
Combine first 4 ingredients. Mix well., Spread butter mixture on bread slices., Lightly sprinkle on cheese., Broil bread 2-3 min or until golden brown.
Easiest-Ever Tarte au Sucre (Sugar Pie)


Ingredients:
brown sugar, egg, evaporated milk, unsalted butter, unbleached all-purpose flour, vanilla extract, sea salt, milk

Directions:
Preheat oven to 375ºF. Mix all the ingredients in a blender.
In a greased-floured pie plate, pour in the sugar mixture. Place another pie crust on top, crimp and brush with milk. Make a few incisions and transfer to a 375ºF preheated oven. Bake the pie for 50-55 minutes or until the crust is nice and brown.
Remove from the heat and let it cool off for 15 minutes before serving.
Southwest Chicken Cornbread Casserole


Ingredients:
corn, canola oil, chicken breasts, cumin, chili powder, black pepper, garlic powder, cayenne, oregano, salt, buttermilk, egg, cheddar cheese

Directions:
Place corn oil in 13 x 9 casserole dish and place in cold oven.  Preheat oven to 425 degree F.
use mallet to flatten chicken breasts to even thickness.  If using large breasts cut into smaller serving size.
Mix next 7 ingredients (spices] and generously season the chicken breasts.
In a small bowl, mix cornmeal mix, buttermilk and egg.
Remove hot pan from oven and place chicken breast in hot pan.
Pour corn bread batter evenly over the chicken.
Sprinkle top with jalapeños if using then sprinkle cheese over top.
Place in oven and bake for 20 minutes.
Serve with salsa and sour cream.
Hummus from Scratch
Category: appetizers-and-snacks
By RCROYER

This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work.

Ingredients:
¾ cup dry garbanzo beans
¼ cup dried soybeans
1  bay leaf
1  onion, quartered
1 cup vegetable broth
3 cups water
2 cloves cloves garlic, crushed
1  lemon, juiced
2 tablespoons soy sauce
black pepper to taste
¼ cup tahini
¼ cup chopped fresh parsley

Directions:
Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required). Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally. Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 160.6
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 20.2 g
Sugars: 4.1 g
Dietary fiber: 5.9 g
Protein: 8 g
Sodium: 301.6 mg
Ciambellone - Breakfast waterbased cake


Ingredients:
eggs, whole wheat flour, white sugar, baking powder, water, lemon, rind of, salt

Directions:
Preheat oven to 350°F (175°C].
Sift togather flour, salt and baking powder, set aside.
With an electric mixer beat eggs with sugar until light and fluffy.
Add oil to eggs and gradually beat in flour and lemon peel.
At last add water gradually until consistency is right.
You may need more or less water depending on type of flour and ambient conditions.
Avarage measure is 200ml.
Beat until batter is smooth.
Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside].
Pour batter in the prepared pan and bake in the oven for about 50 min.
Check the cake with a long cake tester to reach the inside.
This cake freezes well.
You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.
Baked French Fries I
Category: side-dish
By Ashlee

This is an easy way to make a great side dish for burgers!

Ingredients:
1 large baking potato
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon onion powder

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cut potato into thick wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil-spice mixture and place on a baking sheet. Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 1 serving

Calories: 357.3
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 54.7 g
Sugars: 5 g
Dietary fiber: 4.7 g
Protein: 5.4 g
Sodium: 26.9 mg
Instant Pot® Cajun Jambalaya
Category: soups-stews-and-chili
By thedailygourmet

Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.

Ingredients:
1 cup uncooked white rice
1 cup chicken broth
1 tablespoon grapeseed oil
2  chicken breasts, chopped in small pieces
2  andouille sausages, sliced
2 ribs celery, chopped
1 small green bell pepper, seeded and chopped
1 small onion, chopped
1 (14.5 ounce) can fire-roasted tomatoes
2 teaspoons Creole seasoning
1 teaspoon Cajun seasoning
12  large shrimp, peeled and deveined

Directions:
Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm. Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 380
Fat: 7.9 g
Saturated fat: 1.6 g
Carbohydrates: 47.5 g
Sugars: 4.7 g
Dietary fiber: 2.9 g
Protein: 27.9 g
Cholesterol: 133.1 mg
Sodium: 1016 mg
Creamy Peanut Butter Fudge


Ingredients:
granulated sugar, milk, marshmallow creme, creamy peanut butter, chunky peanut butter, vanilla

Directions:
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236* on a candy thermometer.
Remove from heat and stir in remaining ingredients.
Pour candy into a greased 8x8 inch pan and chill. Cut peanut butter fudge into squares when cool and firm.
*To Test for Soft Ball Stage.
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234* to 240*].
Zucchini Saute


Ingredients:
olive oil, zucchini, fresh herbs, parmesan cheese

Directions:
Heat oil in large skillet ovr high heat.
Add zucchini to skillet and stir-fry until crisp-tender and bright green (5 minutes].
Season zucchin with herbs, salt and pepper.
Sprinkle with grated cheese, if desired.
Acadia's Crab Cakes


Ingredients:
bell pepper, onion, olive oil, garlic clove, egg, Worcestershire sauce, nutmeg

Directions:
Clean and remove seeds from bell pepper, and dice small.
Dice onion small too.
Pre-Heat oven to 400 degrees F.
In skillet, ad olive oil and saute onions and bell peppers until tender on medium heat. About 10 minutes, stirring so they don't burn.
Add garlic and saute for an additional minute.
Set aside and allow to cool.
In a small bowl, add egg, Worcestershire sauce and Caesar salad dressing and mix well.
In a larger bowl, add crab and if you are using canned crab, pick through it and look for pieces of shells or cartilage and discard.
Add sauteed bell pepper, onion, garlic and bread crumbs and mix well.
Then add egg mixture and mix it well so all is coated well.
On a jelly roll baking pan (cookie sheet with sides], cover with a sheet of baker's parchment paper.
Form eight crab cakes and place them on top of parchment lined pan.
Bake for 18-20 minutes.
Serve and enjoy!
Potluck Eggs Benedict


Ingredients:
fresh asparagus, butter, flour, milk, chicken broth, cooked ham, sharp cheddar cheese, salt, cayenne

Directions:
Cut asparagus in 1/2" pieces.
Cook 5 minutes, drain, and cool.
Melt butter in pan and stir in flour.
Blend until smooth and cook a couple of minutes.
Add milk and broth and bring to a boil.
Cook and stir for 2 minutes.
Add ham and cheese.
Stir until cheese melts.
Add eggs, salt, asparagus, and cayenne.
Heat and serve over biscuits (or toast is good, too].
Greek Meatloaf With Feta


Ingredients:
ground beef, ground oregano, garlic powder, nutmeg, salt, pepper, feta cheese, milk, eggs

Directions:
In a large bowl, stir the spices and crushed crackers into the ground beef., Stir the eggs into the milk, stir into meat mixture., Mix in the feta cheese and press into a 9x13 pan., Cover loosely with foil., Bake for 30 minutes,at 350, drain., Resume baking  without foil for 15 minutes or until done.
Fettuccini With Pancetta and Tomato Cream Sauce


Ingredients:
pancetta, bacon, olive oil, garlic cloves, diced tomatoes, dry white wine, dried basil, fettuccine pasta, parmesan cheese

Directions:
Cook pancetta or bacon in large skillet until crisp.  Transfer to paper towels and drain, using slotted spoon.
Add olive oil and garlic to drippings and saute 30 seconds.
Add tomatoes, with juices, wine, and cream and bring to a slow boil.
Add basil. Reduce heat and simmer until slightly reduced.   Season to taste with salt and pepper.
Toss with cooked pasta and serve topped with parmesan.
Tableside Guacamole


Ingredients:
Hass avocadoes, lime, red onion, diced tomato, garlic, cilantro, kosher salt, fresh ground black pepper

Directions:
Gather all the ingredients together on a small table or T.V. tray in front of your guests.
Begin by slicing each avocado in half lengthwise with a medium-sized kitchen knife. Hold one avocado half in the palm of your hand with the pit facing up. Strike the avocado pit with the blade of the knife , twist the knife and pry out the pit; discard the pit.  Score the flesh of the avocado with the knife into large dice cubes.  Repeat with the other avocado halves with the pits, then score the remaining avocado halves in the same way.
Using a large spoon, remove the flesh of the avocados from the skins to a large bowl.  Discard the skins.  Once all the avocado halves have been "peeled", gently mash using a fork and spoon. (Do NOT over-mash -- guacamole should have delicious lumps of avocado in each bite.].
Slice the lime in half or quarter it and squeeze the juice over the mashed avocado. (Along with adding flavor, the lime juice helps preserve the color of the avocado.].
Add the remaining, prepared ingredients and mix. (If you aren't making the guacamole tableside, but ahead, wait until just prior to serving to add the tomatoes.].
Serve with tortilla chips or your favorite vegetables. Dip and Enjoy!
Low-Fat Beef and Bean Tortilla Bake


Ingredients:
black beans, pinto beans, chopped tomatoes, water, reduced-fat sharp cheddar cheese, flour tortillas

Directions:
Heat oven to 350 degrees. In 12 inch skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until brown; drain, stir in beans, tomatoes, seasoning mix and water. Cook 2-4 minutes. stirring occasionally, until heated through. Stir in 1/2 cup of cheese.
In an 8 inch square glass baking dish, spread 2 cups of beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over strips. Add remaining tortilla strips; top with remaining beef mixture.
Bake uncovered about 30 minutes, until bubbly and heated through. sprinkle with remaining cheese and bake 5 minutes longer, until cheese is melted.