Chuck Wagon Tortilla Stack
Source of Recipe
Best of Country Cooking - 2002
Chuck Wagon Tortilla Stack
1 pound ground beef
2-3 garlic cloves, minced
1 can (16-oz.) baked beans
1 can (14-1/2-oz.) stewed tomatoes, undrained
1 can (11-oz.) whole kernel corn, drained
1 can (4-oz.) green chiles, drained
1/4 cup barbecue sauce
4-1/2 teaspoons chili powder
1-1/2 teaspoons cumin powder
1 package flour tortillas (10-inch)
Shredded Pepper Jack, Cheddar or Monterey Jack cheese
Shredded lettuce
Chopped red onion
Chopped ripe tomatoes, optional
Sour cream
In a skillet cook ground beef and garlic until beef is no longer pink; drain. Add baked beans, stewed tomatoes, corn, green chilies, barbecue sauce, chili powder and cumin.
Bring to a boil; reduce heat and simmer uncovered for 10 to 12 minutes, or until liquid is reduced.
Coat a large deep skillet with cooking spray, Place 1 10-inch tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup shredded cheese. Repeat layers 3 more times (using 4 (10-inch) flour tortillas. Cover and cook on low for 15 minutes or until cheese melts and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.
Yield: 4-6 servings
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