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Chuck Wagon Tortilla Stack

From Country Woman Magazine





List of Ingredients



• 1 pound ground beef
  
• 2-3 garlic cloves, minced
  
• 1 can (16 ounces) baked beans
  
• 1 can (14 1/2 ounces) stewed tomatoes, undrained
  
• 1 can (11 ounces) whole kernal corn, drained
  
• 1 can (4 ounces) chopped green chilies
  
• 1/4 cup barbecue sauce
  
• 4 1/2 teaspoons chili powder
  
• 1 1/2 teaspoons ground cumin
  
• 4 (10 inch) flour tortillas
  
• 1 1/2 cups shredded pepper Jack, cheddar, or Monterey Jack cheese
  
• Shredded lettuce, chopped red onion, sour cream and /or chopped tomatoes, optional
  






Instructions



1. In a skillet, cook beef and garlic until meat is no longer pink; drain.
   
2. Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin.
   
3. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced.
   
4. Coat a large deep skillet with nonstick cooking spray.
   
5. Place 1 tortilla in skillet; spread with 1 1/2 cups meat mixture.
   
6. Sprinkle with 1/3 cup cheese.
   
7. Repeat layers 3 times.
   
8. Cover and cook on low heat for 15 minutes or until cheese is melted and tortillas are heated through.
   
9. Serve with toppings of your choice.
   
10. YIELD: 4-6 servings.
    



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