1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1/3 cup shredded sharp Cheddar cheese
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3 large onions, peeled and sliced
6 corn tortillas
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese and Monterey Jack cheese. Mix in the cheese, sharp Cheddar cheese, sharp Cheddar cheese, green bell pepper and onions.
Spread half of the cream cheese mixture into the bottom of a greased 11x7 inch baking dish. Beat in half the remaining cream cheese mixture. Fill cream cheese salad with half the remaining cream cheese mixture.
Bake in preheated oven for 35 minutes, or until center is bubbly and cream topping is thickened but not browned.