Chilli Cheese Tortilla Stack Recipes

STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)

Steps:

• In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
• While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
• Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
• To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
• Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
• Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
• Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
• MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHUCK WAGON TORTILLA STACK

Steps:

• 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. , 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.

TORTILLA STACK WITH CHILI-TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet. Saute onion and green pepper until onion is soft.
• Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
• Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
• Drain liquid from corn.
• In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

CHILLI CHEESE TORTILLA STACK

Steps:

• 1. heat oven to 400 degree's. Spray the bottom and inside side of a 8-9 inch spring form pan.
• 2. Cook hamburger and drain grease off.Mix seasonings together and sprinkle over burger. Add 1/4 cup of water. Continue to cook until water has cooked off.
• 3. Beat softened cream cheese and salsa together until smooth,and Set aside,
• 4. Place Tortilla on the bottom of spring form pan. Spread 2 Tablespoons of re fried beans over it. Top with 2-3 tablespoons of cheese salsa mixture.
• 5. Next spread -3 tablespoons of chili. then sprinkle hamburger over it. Top with Mexican cheese. Place another tortilla on top. Repeat process with 4 of them.
• 6. on the last Tortilla spread refried beans,salsa cream cheese mixture,and top with Taco cheese.. Place in oven with a piece of foil placed loosely over the top. bake about 45 minutes until hot.
• 7. Remove from oven. Remove ring from pan. Slice and serve with chopped tomatoes mixed with green onion,lettuce,and sour cream.

CHILI STACKS

Steps:

• In large bowl combine the chili, beans and tomato sauce. *** if you enjoy hot and spicy use that sort of chili or add some hot sauce to ramp it up to your liking. Lightly spray a baking dish. I used a 2 qt round with a lid but you could use and 8x8 square if desired.
• Spread a small amount of the bean mixture on the bottom of the baking dish. Lay a tortilla over top of the beans smear. I use the medium size tortillas because they fit perfectly in my baking dish. You can use the larger ones if desired and even cut them to fit if you are using a square baking dish. Top that tortilla with a scoop of the beans then a sprinkle of each of the cheeses and a small amount of tortilla chip crumbs. Repeat until all tortillas have been used and end with cheese on top.
• Place completed casserole in refrigerator for about 4 hours to blend flavors.
• Remove casserole from refrigerator and allow to sit out for about 25 minutes before baking. Preheat oven to 350. Place covered casserole in preheated oven and bake for 25 minutes Remove lid and bake for another 15 minutes or until casserole is bubbly and cheese is melted. Remove from oven and allow it to set for 5 minutes before cutting.
• Serve hot garnished with sour cream, snipped chives, sliced black olives and some additional tortilla chip crumbs if desired.
• On a side note .. we have done this with cut up hot dogs in it .. kind of like a chili dog ! Use your imagination and add whatever fun things appeal to you.