1. Cook your onions in the EVOO until they soften, but before they begin to brown. 2. Set onions aside. 3. Brown your meat with the garlic and red pepper flakes. 4. Add to the meat, dijon mustard, orange marmalade, the cooked onions, brown sugar, canned tomatoes, soy sauce and soup base. 5. Once the mixture has reached the consistency you like--a chilli/stoup thickness is what I go for--top with the cojita. 6. If you go the casserole route: 7. While the mixture is rather moist, pour into an oiled casserole dish and layer crescent rolls over top. 8. Then bake 18-25 mintues at 375. ---------------------------------------------------------------------------
Nutrition
Ingredients
