Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Phyllis Diller's Mexicale Hot Stuff Party Din Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 1/2 Pound(s) Ground beef
1 Medium onion, diced
1 Cream style corn
1 Tomatoes w/green chiles
10 1/2 oz can
1 Enchilada sauce, 8 oz
8 Ounce(s) Cheddar cheese, grated
1 Ripe olives, sliced 4 oz
6 Large tortillas
1 Cup(s) Monterey jack, grated
Add diced chiles, oregano
Cumin, garlic powder chili
powder to taste
Directions:
Brown ground beef, stirring to keep meat crumbly. Combine meat
withonion, creamed corn, tomatoes w/green chiles, enchilada sauce,
cheddarcheese, ripe olives, and diced green chiles, oregano, cumin,
garlicpowder, and chili powder to taste. Tear 3 tortillas into pieces
andspread over the bottom on an 11x7x2 baking dish. Spread half the
meatmixture over the tortillas. Tear remaining tortillas and spread
overmeat mixture. Top with remaining meat mixture. Sprinkle with
montereyjack cheese. Bake at 325F degrees for 30 minutes.From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 254
Total Fat: 28.2g
Cholesterol: 84.9mg
Sodium: 667.5mg
Potassium: 331.5mg
Carbohydrates: 24.1g
Fiber: 1.8g
Sugar: 2.9g
Protein: 23.6g


Scale this recipe to Servings [?]