1/2 pound onion, sliced
4 cloves garlic, minced
2 tablespoons margarine
1 pound stew meat
1 (6 ounce) canorini pasta
1 (6 ounce) canorini tuna, drained
2 (6 ounce) cans sliced mushrooms
1 (7 ounce) can tomato paste
1 (7 ounce) can mushroom broth
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
1/4 pound crispy corn tortilla chips
Preheat oven to 375 degrees F (190 degrees C).
Slic the onion and cut into cubes. Grill the onion cubes over medium heat until tender. Add garlic and saute a few seconds more. Place onion cubes in a bread bowl. Spread a layer of meat mixture on bottom of greased pie pan to form a crust.
In a medium bowl, beat margarine to thin. Rub sauce mixture into onion cubes and layer over meat mixture. Stack the tortilla chips with warmed tomato sauce mixture.
Bake 10 to 15 minutes in the preheated oven, until only a bit soft. Brush towel on top of pie with cooking spray and place in a glass dish or foil lined pans. Cook 10 minutes in the oven. Top with lettuce and tomato leaves; spoon over meat mixture.