A party favourite made with delicious and tender ground veal. Serve optional toppings such as sour cream, extra salsa and hot peppers on the side. The veal topping can be made up to 2 days ahead to make preparations easier.
12 oz (375 g) ground veal
1 small onion, chopped
2 tsp (10 mL) chili powder
1 1/2 cups (375 mL) salsa
1 pkg (320 g) tortilla chips
2 cups (500 mL) shredded Monterey Jack or Cheddar cheese
1 small sweet red or green pepper, diced
1/4 cup (50 mL) sliced jalapeno pepper (pickled or fresh)
In skillet, cook veal, onion and chili powder over medium-high heat, stirring to break up veal, for about 5 minutes or until veal is no longer pink. Pour in salsa; bring to boil. Reduce heat and simmer, stirring often, for about 10 minutes or until most of liquid is absorbed. (Can be cooled, covered and refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in refrigerator, if necessary. Reheat in saucepan on stove top.)
Spread tortilla chips on large pizza pan or baking sheet. Sprinkle with half of the cheese; top with veal mixture. Sprinkle with remaining cheese, sweet pepper and jalapeno peppers. Bake in 500°F (260°C) oven for about 5 minutes or until hot and cheese is melted.
Makes 8 to 10 appetizer servings.