| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Finely chopped onion |
| 2 | Tablspoons cooking oil | |
| 1 | T | All-purpose flour |
| 1/2 | c | Milk |
| 1 | 4-ounce green chili | |
| peppers rinsed seeded | ||
| and chopped | ||
| 1/2 | t | Salt |
| 2 | c | Diced cooked beef |
| 2 | Tomatoes, peeled and choped | |
| 2 | T | Cooking oil |
| 8 | 6-inch tortillas | |
| 1 | c | Shredded monterey jack |
| cheese 4 ounces |
INSTRUCTIONS
In skillet cook onion in 2 tablspoons oil till tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook, stirring constantly, till thickened and bubbly. Stir in beef and tomatoes. Heat through; keep warm. In small skillet heat 2 tablespoons oil. Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp. Drain on paper toweling. Place a hot tortilla in 9x9x2-inch baking pan. Top with about 1/4 cup beef mixture and 2 tablespoons of cheese. Layer on remaining tortillas, beef mixture, and cheese to make a stack. Bake in 350 oven for 20 minutes or till hot. Unstack to serve. Serves 4. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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