- 1-1/2 cups coarsely crushed nacho tortilla chips - divided
- 2 cans (4oz.) whole green chilies
- 1 pkg. (3oz.) cream cheese
- 1-1/2 lb. ground chuck
- salt & pepper to taste
- 1 lb. pasteurized prepared cheese product
- 1 can (10oz.) diced tomatoes & green chilies
Drain Chilies, place on a paper towel. Cut cream cheese into 6 lengthwise strips. Stuff one strip cream cheese into each whole green chili. Divide ground chuck into 6 equal portions. On a piece of waxed paper, pat out beef portions into thin wedge shapes. Sprinkle beef with salt & pepper as desired. Place stuffed green chili on each beef wedge. Roll beef around green chili and roll to seal edges and top. Roll each beef roll in 1-1/4 cup ground tortilla chips until thoroughly coated. Place beef rolls in a glass casserole dish and bake for 20 minutes at 450.
While beef rolls are baking, cut processed cheese in cubes and add diced tomatoes. Microwave 2 minutes on high, stir and continue microwaving 2 minutes and stirring until cheese is melted.
Place beefy rolls on serving plate and pour cheese mixture over the top. Top with reserved 1/4 cup tortilla chips.