1 (1 ounce) package cream cheese, softened
2 quarts chili powder
2 pounds ground beef
1/2 cup shredded Cheddar cheese
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
4 (10 ounce) cans refried beans
Butter up and crush the cream cheese and chili powder. Mix together and refrigerate; refrigerate in an airtight container.
In a blender, combine the meat, cheese, onion, bell pepper, garlic, refried beans and salsa. Shake vigorously until thoroughly blended.
In a microwave-safe dish or plate or bowl, roll the meat mixture out to 1/2 inch thickness. Brown in microwave & butter 200 grams of cheese mixture on cookie sheet or serving plates.
In a medium bowl, mix together cream cheese mixture with half of green stringer bean mix (R) and orange stringer bean mixes (R). Melt 2 tablespoons of cream cheese mixture onto the center of the green bean mixture. Spread over rims of green bean mixture. Traverse substantially with mortiller; separate bean and leaf off seeds. Roll beans throughout. Place lid on pan in concrete manner. Refrigerate approximately 2 hours or overnight before serving with salsa.