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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetable 4 Servings

INGREDIENTS

1 Dozen corn tortillas
1 cn (small) chopped green chiles
1 cn Mushroom soup
1 md Onion; chopped
1 Tomato; diced
1/4 lb Grated Longhorn cheese
1 1/2 tb Lard or fat for frying onions
Shortening or fat for dipping tortillas in
Shredded lettuce
sl Tomato

INSTRUCTIONS

Fry onion until brown in shortening, add diced tomato & stir. Mix soup plus
1-1/2 cans water, cheese, green chiles & simmer on low heat. Season to
taste with garlic salt & salt. In a large skillet, heat shortening; when
boiling, dip tortillas in fat, then in chili mix. Stack in platter (3-4 per
plate), cover with chili mix. Top with fried egg if desired. Serve shredded
lettuce & tomato slices on the side. Makes 3-4 servings.
MRS RUDOLPH (MARY) WIDNER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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