Macaroni Flour Tortilla Casserole

P

panicked 16 year-old

New member
In todays USA today they had a recipe for a seven layer casserole.
From the ingredients I figured one layer would start with the flour
tortilla, and the next would be macaroni, but that was not the case.
The tortillas were to be used for a dip. Has anyone created a
casserole by alternating tortillas and macaroni. I plan to make my
version, but was wondering if anyone believes I should be cautious
about anything. The layers consist basically of refried beans,
cheese , hamburger, and diced tomatoes.

Thanks

Tom
 
On Thu, 3 Feb 2011 10:41:38 -0800 (PST), "[email protected]"
wrote:


I thought maybe it would make more sense if I could see the recipe,
but it doesn't. I'd eliminate the macaroni part if I was making it
for myself, but there is a segment of the population that eats chili
with macaroni so I guess that's who the recipe will appeal to.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Tom, if you do whip this up I'd like to know how it turned out. The
individual ingredients are all in my comfort range, but 32 of 'em? I'm not
sure my kitchen counter could deal with that!

Felice
 
sf wrote:

Chili is not dissimilar to more traditional meat sauce for pasta, so
it's not that odd to serve chili over macaroni. I do that myself now and
then. The same applies to rice, and indeed I have had chili rice at a
restaurant in Hawaii.
 
wrote in message
news:[email protected]...

Okay maybe I'm missing something but I don't see flour tortillas used in
that recipe at all. It says to top with crispy tortilla chips. I assume
those would be corn. At any rate it sounds right awful.
 
"Julie Bove" wrote in message
news:[email protected]...

I just re-read the recipe. Something is amiss. I had initially skipped
over the part where she said to crisp the tortillas that had been cut into
strips.

But then at the end, she says to top the casserole with corn tortilla
strips. This to me would make a lot more sense than to use the flour ones.
 
On Thu, 03 Feb 2011 21:43:24 -0800, isw wrote:

That was my initial reaction too. Glad somebody else had the same
thought.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 3, 5:17?pm, "Pete C." wrote:

I make gnockeldi, a small pasta that Hungarians eat with their stews.
I put chili over this pasta. It's very tasty. I like it better than
if I had used conventional pastas, meaning the store bought stuff.
 
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