- 6
Ingredients
- 1/2 cup orange marmalade
- 1/3 cup red wine vinegar
- 6 fresh basil leaves, torn
- 1 tbsp grated fresh ginger
- 1 garlic clove, sliced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup olive or canola oil
Preparation
Step 1
In a blender or food processor, pulse the marmalade, vinegar, basil, ginger, garlic, salt and pepper until blended.
While machine is running, pour the oil through the chute opening in a steady stream; process until smooth.
In a large skillet, brown the ground beef and onion, stirring to break up meat; drain well in a colander.
Wipe skillet with a paper towel and add the beef/onion mixture back into the pan. Add the sugar, oregano, chili powder, beans, tomato sauce, and corn to the beef mixture; simmer 10 to 20 minutes until most of the moisture is gone.
Sprinkle the tortilla pieces evenly over the meat mixture and top with the cheese.
Cover skillet and simmer 3 minutes or until the cheese has melted.
In a medium mixing bowl combine the tuna and water chestnuts (that have been cut into smaller pieces, if desired). Stir in the pecans and celery. Add the salt and pepper, if using. Add enough salad dressing to make as moist as you desire, combine well.
Serve on a bed of lettuce leaves or use to make sandwiches.