"Franks go 'Mexican' in Wienie-lottas. Easy on the cook as well as the budget."
8 to 10 frozen tortillas
2 10 ½ oz cans chili without beans
1 T. instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz can tomato sauce
¼ cup seeded and chopped canned green chili peppers
4 oz sharp natural Cheddar cheese, shredded (1 cup)
Cook tortillas in water according to package directions. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12 x 7 ½ x 2 inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at350° for 25 to 30 minutes. Top with cheese. Serves 4 or 5.
From Better Homes and Gardens Casserole Cook Book, 1968, a time when evidently tortillas were still exotic enough to be only widely available frozen. There are things I don't miss about the good old days; I can remember being stationed in Quantico in 1979 and inquiring about the closest Mexican restaurant, only to be assured that there was a Taco Bell in Woodbridge.
I don’t feel bad about posting Mexican recipes two weeks in a row because I really don’t think this counts as Mexican. I’m awfully slow – it took me two readings of the recipe before I got the “wienie-lotta” reference.