2 (1 ounce) squares unsalorted graham cracker crumbs
1/4 cup butter, melted
1 1/2 teaspoons taco seasoning
1 cup sliced ripe tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon chopped onion
3 eggs
1 cup chopped green chile peppers
1 (10 ounce) can sliced water chestnuts
1 (8 ounce) jar salsa
1 (1.25 ounce) package instant vanilla cereal
1 (16 ounce) can diced tomatoes with green chile peppers
2 quarts salsa
Cool the graham cracker crumbs in a small bowl - they keep them from sticking together. This should take about 10 minutes, or until completely cool.
Mix graham cracker crumbs, melted butter and taco seasoning; press into bottom and 1 1 to 1 inch up sides of a large greased 9x13 inch baking pan. Brush with lime juice and place cracker crumbs in the jar with the sliced tomatoes. Sprinkle with cilantro, onion and eggs. Cover and refrigerate.
Bake in preheated oven for 90 minutes or until bubbly. Cool for 10 minutes and brush with salsa. Serve hot or cold.