| 58 | 59 | 60 | 61 | 62 |
| 1 | 16 | 32 | 47 | 63 |
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and seeds removed
1
1
can (4.5 ounces) chopped ripe olives
/2 cup salsa
Sliced green onions
In large skillet, combine chicken, taco
seasoning, water, tomato sauce. Bring to a
boil; reduce heat and simmer, uncovered, 10
minutes. Lightly grease 12x8x2-inch baking
dish. Dip tortillas in chicken mixture. Place 2
tortillas in bottom of baking dish. Top with
1
/2 of chicken mixture. Sprinkle with 2/3 cup
cheese and top with 2 more tortillas. Layer
whole chilies on top of tortillas. Sprinkle
with 1/2 of olives, reserving 2 tablespoons for
garnish. Sprinkle 2/3 cup cheese over olives.
Top with 2 more tortillas and remaining chicken
mixture. Top with remaining 2 tortillas. Pour
salsa over tortillas. Garnish with remaining
2
/3 cup cheese, reserved 2 tablespoons olives
and green onions. Bake, uncovered, in 350 F.
oven 15-20 minutes or until heated through and
cheese melts. Cut each stack into quarters and
serve.
Presentation: Serve with dollops of sour cream.
Serves 8
Mexicali Pizza-
Canola oil
2
1
1
3
1
large whole-wheat tortillas or 4 small ones
pound ground beef, lean
package taco spices and seasonings
/4 cup water
-1/2 cups grated Monterey Jack cheese or
Cheddar
3
2
1
tablespoons diced green chilies
medium tomatoes, sliced
can (2-1/4 ounces) sliced ripe olives,
drained
1/2 cup salsa
In a large skillet, pour oil to 1/4 inch depth;
heat. Fry each tortilla about 4 seconds. While
still pliable, turn tortilla over. Fry until
golden brown. (Edges of tortilla should turn up
about 1/2 inch). Drain well on paper towels. In
medium skillet, brown ground beef until
crumbly; drain fat. Add taco spices and water;
blend well. Bring to a boil; reduce heat and
6
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