*  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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