Quick, Easy -N- Fast Beefy Baked Stuffed Chiles Recipe
1-1/2 C. coarsely crushed nacho cheese tortilla chips
2 cans (4 oz. each) whole green chiles
1 package (3 oz.) cream cheese
1-1/2 lbs. ground chuck
salt and pepper, optional
1 lb. pasteurized prepared cheese product
1 can (10 oz.) diced tomatoes and green chiles
In a blender or by hand, crush tortilla chips, place in a large flat bowl or tray and set aside.
Drain green chiles, place on a paper towel and pat dry. Cut cream cheese into 6 lengthwise strips. Stuff 1 strip of cream cheese into each whole green chile.
Divide ground chuck into 6 equal portions. On a piece of wax paper, pat out the beef portions into thin wedge shapes. Sprinkle beef wedges with desired amount of salt and pepper.
Place a stuffed green chile on each beef wedge. Roll beef around chile and roll to seal edges and top. Roll each beef roll in the ground tortilla chips until thoroughly coated.
Place beef rolls in glass casserole dish and bake in 450°F. oven for at least 25 minutes or until beef is completely done.
While beef rolls are cooking, prepare a double boiler with water and bring to boiling. Cut processed cheese into cubes and add the canned tomatoes and chiles in pan. Melt cheese, stirring frequently.
Remove beef rolls to a serving plate and pour the cheese mixture over the top. Sprinkle remaining crushed chips over the top.