| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Tablspoons cooking oil |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Milk |
| 1 |
cn |
(4-ounce) green chili peppers, rinsed, seeded, and chopped |
| 1/2 |
ts |
Salt |
| 2 |
c |
Diced cooked beef |
| 2 |
|
Tomatoes, peeled and choped |
| 2 |
tb |
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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