1/2 c. finely chopped onion
2 tbsp. cooking oil
1 tbsp. flour
1/2 c. milk
1 (4 oz.) can mild green chili peppers, rinsed, seeded and chopped
1/2 tsp. salt
2 c. diced or ground cooked beef
2 tomatoes, peeled and chopped
2 tbsp. cooking oil
8 (6 inch) tortillas
1 c. shredded Monterey Jack cheese (4 oz.)

In skillet cook onion in 2 tablespoons oil until tender, but not brown. Blend in flour. Add milk, chili peppers and salt. Cook, stirring constantly, until thickened and bubbly. Stir in beef and tomatoes. Heat through; keep warm.

In skillet, heat 2 tablespoons oil. Holding tortillas with tongs, dip in hot oil for 10 seconds; or until limp. Drain on paper toweling. Place hot tortilla in 9x9x2 baking pan. Top with 1/2 cup beef mixture and cheese to make a stack. Bake in 350 degree oven for 20 minutes or until hot. Makes 4 servings.