| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Tex-mex, Chili |
4 |
Servings |
INGREDIENTS
| 8 |
|
Tortillas (corn or flour but |
|
|
Cooking oil or shortening |
| 2 |
c |
Cowboy chili or canned refri |
| 1 |
c |
Texas red or original san an |
|
|
Shredded lettuce |
| 1 |
|
Recipe of guacamole |
|
|
Chopped tomatoes |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 40 M Heat 1/2
inch oil or shortening in frypan, then fry tortillas until crisp. Spread
1/4 cup heated Cowpoke Chili or refried beans on each; top with 2
tablespoons heated Texas Red or Original San Antone Chili. Top with
shredded lettuce. Spoon on 1/4 cup guacamole and sprinkle with chopped
tomatoes.* Makes four servings. From "Famouse Chili Recipes from Marlboro
Country". *Sometimes I sprinkle a little grated Cheddar or Monterey Jack
cheese on top of this or if I don't have any guacamole handy I use a little
more cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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