*  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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