Pool of Chips

Ingredients:
1 pack (150 g) tortilla chips
4 cloves garlic, crushed
1 small onion, chopped
150 g ground beef or 3 pcs (100 g) hotdog, diced
1/2 cup button mushrooms, sliced (canned)
1 can (237 g) Italian style spaghetti sauce
1 cup coarsely grated mozarella cheese (or quickmelt cheese)
2 medium tomatoes, seeded and sliced


Directions:
1. Preheat oven to 400F.
2. Saute garlic, onion and meat. Cook for 3 minutes. Add mushrooms, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and spaghetti sauce. Cook for 2 minutes. Set aside.
3. Layer bottom of baking pan (13" x 9") with tortilla chips. Top with sauteed mixture and cheese. Bake until cheese melts. Top with tomatoes.

Makes 6 servings.
Excellent source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics