| 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>
A Message from our Provider:
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