Mexican Appetizer

* Exported from MasterCook *

Mexican Appetizer

Recipe By : Pete Brokaw brokaw@flamingo.weeg.uiowa.edu
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 225 g packag cream cheese -- softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef -- chopped
9 flour tortilla shells
1 cup cheese -- grated
paprika

1. Mix cream cheese, picante sauce and dried beef until creamy. (You may
chop the dried beef in a food processor, then add the other two
ingredients and mix).

2. Place one tortilla shell on serving dish and spread with a layer of
the mixture. Repeat this process until you have a stack of 8-10 tortilla
shells with cream cheese layers between.

3. Cover with plastic wrap and refrigerate overnight.

4. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If
desired, serve with sour cream, guacamole, or extra picante sauce on the
side.

Author's Notes:
This recipe was printed in a local newspaper and was originally
published as part of a 20th anniversary fund raising cook book for an
elementary school. The cookbook is available (thru June 7) for $5.50 +
$1.25 s&h: Shimek PTO, Attention: Patti Sunstrum, 1400 Grissel Place, Iowa
City, IA 52240.

The grated cheese can also be added to the cream cheese mixture rather
than sprinkled on top.

Difficulty : easy.
Precision : measure ingredients.







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