Aztec Pie

• 2 c. chopped onion (2 large)
• 1 Tbsp. vegetable oil
• 2 cloves garlic finely chopped
• 1 lb. lean ground beef
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 1 tsp. ground cumin
• 1 tsp. leaf oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground cinnamon
• 1 (16 oz.) can whole tomatoes, undrained
• 1 (4 oz.) can chopped mild green chilies, undrained
• 1 (8 oz.) bag unsalted tortilla chips
• 1 c. sliced green onion
• 1 c. grated Cheddar cheese
• 1 c. grated Monterey Jack cheese

1. Saute onion in oil in 9 or 10-inch cast-iron skillet 5 minutes. Add garlic, cook 1 minute more, transfer to small bowl.
2. Cook ground beef in skillet until browned, about 8 minutes.
3. Return onion and garlic to skillet.
4. Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon.
5. Cook 2 to 3 minutes more, stirring to blend flavors.
6. Stir in undrained tomatoes and chilies, break up tomatoes, simmer for 10 minutes.
7. Transfer mixture to bowl and reserve.

onion, vegetable oil, garlic, lean ground beef, chili powder, sugar, ground cumin, leaf oregano, salt, pepper, ground cinnamon, tomatoes, green chilies, tortilla chips, green onion, cheddar cheese, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=411206 (may not work)