Chuck Wagon Tortilla Stack |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made this concoction of ground beef, veggies and spices. Then I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. What's most satisfying, though, is everyone's reaction.Bernice V. Janowski, Stevens Point, Wisconsin Ingredients:
1 pound ground turkey or beef |
2 to 3 garlic cloves, minced |
1 can (16 ounces) baked beans |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 can (11 ounces) whole kernel 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 flour tortillas (10 inches) |
1-1/3 cups (about 5 ounces) shredded pepper jack cheese |
shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes, optional |
Directions:
1. In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced.
2. Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice. Yield: 4-6 servings.
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