| 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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