Recipe by Helen Dollaghan, from the Sept. 16, 1973, edition of The Denver Post. Makes 6 servings.
Ingredients
1 large can (1 pound, 13 ounces) refried beans
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1 cup grated Monterey Jack cheese
3/4 pound Italian link sausage
1 1/2 pounds ground beef
3 cans (7.5 ounces each) green chile salsa
6 flour tortillas, 8 inches in diameter
3/4 cup Colby cheese, grated
2 large fresh tomatoes, peeled and cut in small pieces
Sliced green onion tops
Shredded lettuce
Directions
Preheat oven to 350 degrees. Combine beans, cumin, garlic salt and Monterey Jack cheese in top of double boiler. Cook over hot water, stirring frequently, until cheese is melted. Keep mixture hot while proceeding with recipe. Remove casing from sausage. Crumble sausage and beef into heated skillet. Cook over moderate heat, stirring occasionally, until meat loses red color. Drain off grease. Add two cans of the chile salsa. Bring to boil, reduce heat to moderate and cook, uncovered, until most of the liquid evaporates. Spread tortillas with hot bean mixture. Spread meat over beans. Press meat gently with fingertips so it sticks to beans. Lightly roll tortillas. Place tortillas, seam sides down, in single layer in well greased baking dish, 9 by 13 inches. Pour remaining can of chile salsa over tops and around sides of tortillas. Sprinkle tops of tortillas with Colby cheese. Sprinkle tomatoes on top and around sides of tortillas. Sprinkle onion tops over all. Bake, uncovered, about 30 minutes or until mixture is hot and bubbly. Serve with shredded lettuce on the same plate.
*Each week, we uncover a recipe from the Denver Post vault. This week, Helen Dollaghan’s 1973 recipe for Tortilla-Beef-Cheese Bake, perfect for late-summer parties.
