1 (10 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
6 eggs
1 (16 ounce) can green beans, drained
1 (5 ounce) package instant Mexican food mix
1 (8 ounce) container sour cream
1 (16 ounce) can sour cream
1 cup shredded sharp Cheddar cheese
Melt 5 ounces cream cheese. Finely chop cream cheese and shred slightly. Pour cheese mixture into 10 inch pan.
In a small mixing bowl whisk together eggs, green beans, Mexican food mix and sour cream. Pour cream cheese mixture over buttermilk criminee and pipe cream cheese mixture into 10 inch round crepe crust. Place remaining crepe mixture on top of cream cheese layer.
Arrange oiled, thinly sliced tomatoes on bottom of pie crust. Melt cheese mixture on top of tomatoes. Puree remaining cream cheese mixture and butter or margarine in small mixing bowl in medium bowl. Spread over cream cheese cream cheese layer.
Fry fried tomato slices, turning once, in hot oil in large skillet over medium heat. Cook for 5 to 7 minutes, or until golden brown. Drain on paper towels. Serve immediately with garlic marinade.
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