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Mexican Tortilla Stack

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Each tortilla layer is spread with refried beans, taco sauce, cheese, salsa, onions and peppers, and ground meat. Once baked, slice it into wedges."

List of Ingredients

â—¦ 1 teaspoon vegetable oil
â—¦ 1 pound lean ground beef
â—¦ 1 cup frozen chopped peppers and onions
â—¦ 1 (8-ounce) bottle taco sauce
â—¦ 3 (8-inch) flour tortillas
â—¦ 1 (16-inch) can refried beans
â—¦ 1 ½ cups (12 ounces) shredded extra-sharp Cheddar
â—¦ ¼ cup pitted and sliced black olives
â—¦ ¼ cup chopped scallions
â—¦ ¼ cup sour cream


Recipe

Heat the oven to 375° F. Line a sheet pan with aluminum foil.

Heat the oil in a skillet over medium-high heat. Add the ground beef and the peppers and onions. Cook, stirring occasionally to brown and break the beef up into small pieces, about 7 minutes. Tilt the skillet and, using a spoon, discard any excess fat. Stir in the taco sauce to combine. Turn off the heat.

Put the tortillas in a single layer on the prepared sheet pan and bake until slightly crisp, about 10 minutes. Remove the sheet pan from the oven but keep the heat on. Spread one-third of the refried beans on top of a tortilla, followed by one-third of the beef mixture and ½ cup of Cheddar. Repeat the process with the remaining tortillas, beans, beef, and Cheddar. Bake until heated through, about 25 minutes. Slide the stack onto a cutting board and let sit for 5 minutes before slicing into 4 wedges. Garnish with the black olives, scallions, and sour cream.

Makes 4 servings