STACK COOKER FIESTA MEAL
Number Of Ingredients 16
Steps:
- Place ground beef, onion and Southwest Chipotle in Colander and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5-6 minutes, stirring halfway through.
- Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
- Combine Rice ingredients in 3-Qt./3 L Casserole.
- Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
- Stack and microwave on high power 15-20 minutes. Let rest 5 minutes.
CHUCK WAGON TORTILLA STACK
Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. 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. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.
FIESTA TORTILLA STACK
Number Of Ingredients 10
Steps:
- Combine beans, salsa, 1/4 cup sour cream, and 1 tablespoon taco seasoning. Mix well. Add green onions and 1/2 of olives. Mix gently. Place one tortilla on a baking sheet. Top tortilla with 2 scoops of bean mixture spread within 1/4 inch of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375°F for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 cup of sour cream with the remaining seasoning spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.
Nutrition Facts : Nutritional Facts Serves
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
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