4 ounces shredded Monterey Jack cheese, divided
4 ounces shredded Cheddar cheese
4 ounces shredded lettuce
4 ounces sliced tomatoes
1 (8 ounce) can refried beans
1 (6 ounce) can refried bean filling
2 (3 ounce) cans Mexican-style diced tomatoes
Preheat oven to 450 degrees F (220 degrees C).
If you plan to use shredded cheese and cheese mixture, refrigerate leftover cheese and cheese mixture until ready to use. Quench remaining grease by placing in a medium size (1 ounce) canning pot or in a large mixing bowl. In a small bowl, mix remaining cheese mixture with milk and water. In a medium bowl, beat eggs into shredded cheese mixture. Stir in Taco shells.
Transfer tortillas to large baking dish. Pour salsa over tortillas, cover and refrigerate lid for about 30 minutes. Roast for 20 minutes or until cheese mixture is bubbly and golden brown. Drain on paper towels. Use as a dip for dipping the tortillas or for grilling over medium heat.
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