| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | Stick (10-oz) sharp cheddar cheese | |
| 1 | cn | (10-oz) condensed cream of chicken soup |
| 1 | c | Milk |
| 4 | tb | Chopped green chilies |
| 1 | ts | Garlic salt |
| 12 | Corn tortillas | |
| American Indian Society of Washington, D.C. | ||
| 519 – 5th Street, S.E. | ||
| Washington, D.C. 20003 |
INSTRUCTIONS
These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is Brown meat and drain the grease. Slice the cheese and form into 6 arrows 2 x 1/2 inches thick for garnish. Shred the remaining cheese. Combine meat, shredded cheese, soup, milk, chilies, and garlic salt. In a 1 1/2 or 2 qt. casserole, layer 1 cup meat mixture and 4 tortillas. Repeat layering twice more. Top with reamining meat mixture. Cover and bake at 350 degrees for 50-55 minutes or until hot. Garnish with cheese arrows (points to center), shredded lettuce, and small wedges to tomato. Helen Peacock - Eastern Shawnee Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@IX.NETCOM.COM>
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