| 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
A Message from our Provider:
“God is waiting for you”