Serves: 4
Total Calories: 1,398

2 pounds ground beef
1 medium onion chopped
1 clove garlic minced
2 cups canned tomatoes
1 (10-ounce) can red chile sauce
3/4 cup chopped black olives
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup ricotta cheese
1 egg
8 ounces Monterey Jack cheese thinly sliced
8 ounces tortilla chips
1/2 cup shredded Cheddar cheese
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F.

2. Brown the beef in a large skillet over medium heat, then drain the excess fat. Stir in the onion and garlic, and sauté for 2 minutes or until the onions begin to soften. Add the tomatoes, chile sauce, olives, salt, and pepper. Increase the heat and bring to a boil, then reduce the heat to low and simmer 20 minutes.

3. In a small bowl, combine the ricotta cheese and egg. Set aside.

4. Spoon a third of the meat mixture into the bread bowl. Top with half the Monterey Jack cheese, half the ricotta mixture, and a layer of tortilla chips. Repeat the layers, ending with a third of the meat mixture. Sprinkle the top with Cheddar cheese.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 15 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

6. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 1,398
Calories from Fat: 321

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna