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    Chuck Wagon Tortilla Stack


    Source of Recipe


    Beanbag


    List of Ingredients


    • 1 pound ground beef
    • 2 to 3 garlic cloves, minced
    • 1 (16 ounce) can baked beans
    • 1 (14-1/2 ounce) can stewed tomatoes, undrained
    • 1 (11ounce) can whole kernel corn, drained
    • 1 (4 ounce) can green chiles, drained
    • 1/4 cup barbecue sauce
    • 4 1/2 teaspoons chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 package (10") flour tortillas
    • Shredded Pepper Jack, Cheddar or Monterey Jack cheese
    • Shredded lettuce
    • Chopped red onion
    • Chopped ripe tomatoes, optional
    • Sour cream


    Instructions


    1. In a skillet cook ground beef and garlic until beef is no longer pink; drain.
    2. Add baked beans, stewed tomatoes, corn, green chilies, barbecue sauce, chili powder and cumin.

    3. Bring to a boil; reduce heat and simmer uncovered for 10 to 12 minutes, or until liquid is reduced.

    4. Coat a large deep skillet with cooking spray, Place 1 10" tortilla in skillet; spread with 1 1/2 cups meat mixture.
    5. Sprinkle with 1/3 cup shredded cheese.
    6. Repeat layers 3 more times (using 4 (10") flour tortillas.
    7. Cover and cook on low for 15 minutes or until cheese melts and tortillas are heated through.
    8. Cut into wedges.
    9. Serve with toppings of your choice.
    10. Yield: 4 to 6 servings


 

 

 

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