xiaoxl/recipe_data huggingface dataset:
Thai Peanut Chicken
Category: world-cuisine
By NIMITZ

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Ingredients:
2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4  skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Directions:
Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 servings

Calories: 359.6
Fat: 11.3 g
Saturated fat: 1.8 g
Carbohydrates: 43.4 g
Sugars: 1.5 g
Dietary fiber: 2.5 g
Protein: 21 g
Cholesterol: 34.2 mg
Sodium: 409.8 mg
Cider Sauce


Ingredients:
sugar, cornstarch, cinnamon, nutmeg, apple cider, lemon juice, oleo, butter

Directions:
Mix sugar, corn starch, cinnamom and nut meg., In sauce pan cook cider and lemon juice until boiling., Add dry ingredients., Boil and stir 2 minutes until thick., Remove from heat and stir in butter., Stir until melted.
Rigatoni With Spinach


Ingredients:
rigatoni pasta, chicken bouillon cube, crushed red pepper flakes, unsalted butter, olive oil, frozen spinach, garlic cloves, water, salt

Directions:
Fill up a a large pot of salted water to boil for pasta.
In large saute pan, on low heat (large enough to hold cooked pasta] add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic.  Stir to combine.
Drain pasta, toss with sauce.
Cherry Almond Coffee Cake


Ingredients:
sour cream, water, eggs, cherry pie filling, powdered sugar, milk

Directions:
Preheat oven to 350*.
Generously grease and flour (or spray] one 15.5" x 10.5" jelly roll pan.
Mix sour cream, water and eggs in a large bowl.
Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
Spread batter into pan.
Drop pie filling by large spoonfuls onto batter.
Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
Sprinkle top of cake with sliced almonds and drizzle with glaze.
To make glaze:
Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.
Deviled Shrimp With Bacon Dip


Ingredients:
bacon, cream cheese, mayonnaise, parmesan cheese, fresh lemon juice, cayenne pepper, green onions

Directions:
Heat oven to 375 degrees. Chop shrimp coarsely.
In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
Makes about 2 cups, or 6 to 8 servings.
Fudge Pudding Cake


Ingredients:
all-purpose flour, white sugar, baking powder, salt, milk, canola oil, brown sugar, hot water

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt.
Add milk and oil.
Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep.
In the same bowl, mix brown sugar and second amount of cocoa together.
Add hot water (not boiling].
Stir to dissolve sugar, then pour over batter but DO NOT stir.
Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch.
Serve warm with vanilla ice cream or Cool Whip.
Fried Rice - Zojirushi Rice Cooker


Ingredients:
carrot, eggs, soy sauce, fresh ginger, fresh garlic, spring onions, chicken broth, cilantro

Directions:
Rinse the rice in cold water. Change the water as needed until the water is hardly white. When you are done, add the rice to the bottom of the inside of the rice cooker.
Mix the sausage, chicken, carrot, soy sauce, ginger, garlic, chicken-broth, peanut oil, the white part of the spring onions. Save the green part of the spring onions, the cilantro, and the eggs for later.
Add the rice to the rice cooker. Pour in the mix from step 2. DO NOT MIX THE TWO. The rice will cook on the bottom, the mix will cook on the top.
Cook the rice following the rice cooker's instructions. I set mine to white rice using the harder cook setting (it leaves the rice a bit crunchier]. It takes about 40 minutes with my rice cooker.
When the rice is done cooking, add the rest of the spring onions, the cilantro, and the cooked eggs. Stir the rice to mix the ingredients and close the lid. Leave it in the "warm" setting for 10 minutes.
Enjoy!
Mini Peachberry Cobblers


Ingredients:
unbleached flour, whole wheat flour, sugar, baking powder, salt, nonfat milk, butter, fresh blueberries

Directions:
Combine first four ingredients in small bowl.
Combine milk and melted butter; stir into dry ingredients until smooth.
Pour into two greased 8-oz. ramekins or custard cups.
Top with fruit.
Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
To serve more people, you can double this recipe and bake it in an 8-inch square pan.
Chef John's Cottage Fries
Category: side-dish
By Chef John

While they don't get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity brothers.

Ingredients:
4  baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch herbes de provence, or to taste
2 tablespoons olive oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat. Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes. Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 186.9
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 29 g
Sugars: 1.6 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Sodium: 332.1 mg
Baby Bella and Green Bean Salad


Ingredients:
fresh green beans, garlic cloves, red wine vinegar, Dijon mustard, coarse salt, fresh ground black pepper, olive oil, green onions, baby portabella mushrooms, fresh parsley

Directions:
Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes.  Drain beans; set aside to cool.
Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
Combine the reserved beans, green onions, mushrooms and parsley in a large bowl.  Pour dressing over vegetables; toss lightly.
Chill 30 minutes before serving.
Crescent Wrapped Hot Dogs


Ingredients:
"cheddar cheese"

Directions:
Preheat oven to 375 degrees., Unroll dough and separate triangles., Roll dough into rope and wrap them in a spiral around the hot dogs., Place on foil lined baking sheet., Bake for about 12 minutes or until rolls look golden., Sprinkle with cheese and bake for about 1 minute until cheese is melted., May eat as is, or dip in mustard or ketchup -- or both!
Peaches and Cream Tarts


Ingredients:
sugar, lemon juice, cornstarch, water, vanilla, cinnamon, sugar

Directions:
Pit and dice the peaches and place in a heavy saucepan.
Add sugar, lemon juice, cornstarch, water, vanilla and cinnamon.
Heat over medium heat untill the mixture thickens.
Spoon hot mixture into tart shells.
In a large bowl, beat whipping cream and sugar with electric mixer till peaks form.
Scoop small dallop onto tarts and serve immediately.
Hot Dippity Dogs


Ingredients:
"Velveeta cheese"

Directions:
Melt cheese., Slice hot dogs into bite size pieces., Put one piece of hot dog on each toothpick., Let children dip hot dogs in cheese., HOT DIPPITY DOG!
Glazed Plum Bundt Cake


Ingredients:
sugar, unsalted butter, flour, cinnamon, baking soda, salt, vanilla, buttermilk, plums, walnuts, brown sugar, milk

Directions:
Preheat oven to 350°F.
Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!
Garden Fresh Salad
Category: salad
By CHEF17411

New potatoes and fresh green beans make this salad perfect for summer.

Ingredients:
1 pound new red potatoes, scrubbed and halved
1 pound new white potatoes, scrubbed and halved
½ pound fresh green beans, trimmed and snapped
½ pound fresh wax beans, trimmed and snapped
½ cup mayonnaise
2 teaspoons Dijon mustard
2 stalks celery, chopped
⅓ cup chopped fresh dill
salt and pepper to taste

Directions:
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing. In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 163
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 22.5 g
Sugars: 1.7 g
Dietary fiber: 3.1 g
Protein: 2.9 g
Cholesterol: 3.5 mg
Sodium: 86.4 mg
Old School Hoosier Tator Salad


Ingredients:
potatoes, eggs, onion, Miracle Whip, yellow mustard, apple cider vinegar, salt, black pepper

Directions:
Hard boil the eggs in a pot half full of water.
While the eggs are boiling peel and cube the potatoes into 1 inch chunks.
When the eggs have boiled for 10 minutes set them in the sink or in a bowl of cold water to cool.
Place fresh water in the pot and start the potatoes to boiling.  The potatoes will need to cook about 25 to 30 minutes until soft when stuck with a fork.
While the potatoes are cooking, the eggs can be peeled out of their shells and sliced and placed in a medium to large bowl.
Drain the water off of the potatoes and place in the bowl as well.
Add all other ingredients in the bowl as well and beat for about a minute with an electric mixer until the salad is thoroughly mixed and has a smooth texture.
Taste the salad to your liking and see if anything needs added, my family likes a tarter salad so we always add a little more vinegar and relish than is listed.  Then set in the fridge to chill for about an hour and enjoy.
Cheese sauce


Ingredients:
low-fat mayonnaise, sharp cheddar cheese, mozzarella cheese, prepared mustard, dill weed, milk, salt, pepper, parsley

Directions:
In a small sauce pan on low to med heat bring to a low boil and blend well., Server with steamed veggies or what ever suites your fancy.
Spiced Bat Wings(Chicken Wings)


Ingredients:
curry powder, ground ginger, ground cinnamon, salt, chicken wings, butter, mango chutney, fruit chutney

Directions:
Put curry powder, ginger, cinnamon and salt in large resealable plastic storage bag.
Add chicken and seal.
Shake bag until chicken is evenly coated with the spices.
Chill for at least 3 hours or overnight.
Heat oven to 350°F
Arrange chicken on  foil-lined 15x10x1-inch jelly-roll pan.
Drizzle or brush with butter.
Bake for 30-35 minutes or until chicken is golden brown and juices run clear when pierced with a fork.
Serve chicken with chutney. Enjoy!
Nonna's Tuscan Salad Dressing
Category: side-dish
By Baricat

This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves.   Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)

Ingredients:
3 tablespoons mayonnaise
⅓ cup red wine vinegar
½ cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced  (Optional)
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground black pepper, or to taste

Directions:
Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 cup

Calories: 91.4
Fat: 9.5 g
Saturated fat: 1.5 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 3.1 mg
Sodium: 49.2 mg
Baked Chicken Oscar Dinner (Yep, the Whole Shebang)
Category: meat-and-poultry
By TL in SA

Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.

Ingredients:
6  skinless, boneless chicken breast halves
12 small red potatoes
2 tablespoons olive oil, divided
2 teaspoons sea salt
2 teaspoons garlic powder  (Optional)
2 teaspoons lemon and herb seasoning
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon ground black pepper
6 slices Havarti cheese, folded in half
3 (.9 ounce) packages hollandaise sauce mix (such as Knorr®)
3 cups milk
¾ cup butter
1 teaspoon ground white pepper
1 teaspoon dried basil
1 pinch garlic powder  (Optional)
1 pound fresh asparagus, trimmed
1 (8 ounce) package imitation crabmeat, chopped
¼ teaspoon paprika

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts into a 9x13-inch baking dish. Place red potatoes into a separate 8x8-inch baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes. Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix. Cover both baking dishes with aluminum foil. Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes. Remove chicken and potatoes from oven and allow to rest covered for 5 minutes. Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder. Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes. To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat. Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 924.3
Fat: 50.7 g
Saturated fat: 28.3 g
Carbohydrates: 71.7 g
Sugars: 10.9 g
Dietary fiber: 7.9 g
Protein: 50.4 g
Cholesterol: 199.6 mg
Sodium: 1638.7 mg
Black Pepper Onion Bread ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
water, butter, margarine, salt, bread flour, sugar, black pepper, garlic powder, bread machine yeast

Directions:
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium crust color.
Delay cycle can be used.
Remove baked bread from pan and cool on wire rack.
Extra-Yummy Fluffy Pancakes
Category: breakfast-and-brunch
By Janice

This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.

Ingredients:
1 ¼ cups all-purpose flour
1 ½ tablespoons white sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
¾ teaspoon salt
1 ⅓ cups milk
1  egg, lightly beaten
3 tablespoons vegetable oil
¾ teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Directions:
Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness. Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 small pancakes

Calories: 218.1
Fat: 9.7 g
Saturated fat: 2.2 g
Carbohydrates: 27 g
Sugars: 5.9 g
Dietary fiber: 1.3 g
Protein: 5.6 g
Cholesterol: 35.3 mg
Sodium: 493.1 mg
Chili-Lime Grilled Salmon


Ingredients:
sugar, chili powder, cumin, lime juice, salmon fillets, lime wedges

Directions:
Heat grill.  In small bowl, combime all ingredients except salmon and lime wedges; mix well.  Spread mixture over salmon.
Place salmon on grill, skin side down on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.
Cook 15-18 minutes or until fish flakes easily with fork.  Do not turn salmon.
Serve salmon with lime wedges.
California Style Indian Fry Bread Tacos


Ingredients:
unbleached flour, salt, powdered milk, baking powder, water, ground beef, lettuce, tomatoes, cheddar cheese, diced green chilies, sour cream

Directions:
Make the breads:
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4] pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!].
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
Make the Tacos:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.
Tangy Mediterranean Tuna Salad
Category: salad
By Jerry

This is a great appetizer that goes well with unsalted crackers or toasted bread rounds.  Adjust flavor to taste!

Ingredients:
1 cup whole, pitted kalamata olives
1 tablespoon garlic, minced
1 tablespoon capers, drained
3 tablespoons olive oil
1 (5 ounce) can water-packed tuna, drained
½  one lemon, juiced

Directions:
Combine the olives, garlic and capers in an electric food processor, and process to form a paste.  With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly.  Then add the tuna and lemon juice, and continue processing until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 113.2
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 2.3 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 4.4 g
Cholesterol: 4.7 mg
Sodium: 315.1 mg
Quick and Easy Burrito Casserole
Category: world-cuisine
By Kayla Brown

Simple and easy burrito dish with lots of flavor that my kiddos LOVE. If I have a busy schedule and not a lot of time to whip up a hearty meal, this recipe is my go to! Enjoy! Serve with sour cream and hot sauce.

Ingredients:
2 pounds ground beef
1 package taco seasoning mix
¼ cup water
1 (28 ounce) can mild enchilada sauce
1 (16 ounce) can refried beans
1 (15.25 ounce) can whole kernel corn, drained  (Optional)
8  tortillas, cut into 2-inch strips
2 cups shredded Mexican cheese blend

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add   and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine. Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese. Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 390.1
Fat: 21.5 g
Saturated fat: 10.2 g
Carbohydrates: 27.3 g
Sugars: 2.2 g
Dietary fiber: 4.4 g
Protein: 22.4 g
Cholesterol: 71 mg
Sodium: 822.8 mg