posted by bill 06-29-100 10:03 PM
Chuckwagon Tortilla Stack
Courtesy of Country Woman Magazine
1 pound lean ground beef
1 Cup chopped onion
2 - 4 cloves of garlic, minced
1 can (16 ounce) baked beans
1 (14 1/2 ounce)can stewed tomatoes, undrained
1 can kernel corn, drained
1 (4 ounce) can chopped green chilies
1/4 Cup barbecue sauce
4 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. ground pepper
4 flour tortillas
1 1/2 Cups grated Monterey Jack cheese
Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes. These would be garnishes.
Cook ground beef, garlic and onion until well done. Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil, reduce heat and simmer on low for at least 10 minutes or until liquid is reduced.
Coat a deep skillet or casserole dish with PAM. Place one tortilla in and spread with 1 1/2 Cups meat mixture; sprinkle with 1/3 cup of cheese. Repeat layers three times. Cover and cook on low for 15 minutes until cheese melts and tortillas are heated through. Cut into wedges and serve with toppings.
Serves 4 - 6.