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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