ITALIAN TORTILLA STACKS
My mom's staple! Easy, and you can make it ahead of time. If you want to spice it up, add jalapeño chilies.
Provided by mishelle
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef until crumbly.
- Drain fat.
- Add spaghetti sauce mix, seasoned salt, tomatoes, tomato sauce, water and green chilies; blend thoroughly.
- Simmer slowly 10 minutes.
- Meanwhile, combine ricotta and eggs; blend well.
- Spread mixture evenly on tortilla.
- Spread 1 cup of meat sauce in 12x8x2-inch baking dish.
- Place two cheese topped tortillas side by side in the dish.
- Spread 1/3 cup of meat mixture and 1/3 cup grated cheese over each.
- (I actually make this a single layer by filling in the areas with tortillas cut in half).
- Repeat until each stack contains 3-4 layered with meat sauce and cheese.
- Bake in 350°F oven for 30 minutes.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 769.2, Fat 52.4, SaturatedFat 28.2, Cholesterol 234.9, Sodium 1137.7, Carbohydrate 21.6, Fiber 3, Sugar 4.3, Protein 52.7
CHICKEN TORTILLA ROLLUPS / STACKS
This recipe was given to me in the early 80's from a coworker. If doubling, be careful with doubling the Rotel tomatoes cuz they can be very spicy. You can make rollups or layer in the baking dish.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Spray 9x13 baking dish with a non stick spray.
- Mix soup and milk together, add Rotel tomatoes, green chilies, stir to combine. You can heat this through on the stove top or microwave if you like.
- Combine chicken, corn, rice, olives. Toss to combine.
- Divide chicken mixture into each tortilla. Top with cheese. Roll 'em up!
- Put a thin layer of soup mixture on the bottom of the baking dish.
- Place prepared tortillas in baking dish.
- Top with soup mixture, then , top each with remaining cheese.
- *If making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. Layer ingredients as suggested above.
- Bake for 30-40 minutes until hot & bubbly. Cool for 3-5 minutes, serve.
Nutrition Facts : Calories 437.2, Fat 24.4, SaturatedFat 11.6, Cholesterol 67.1, Sodium 1193.5, Carbohydrate 33.9, Fiber 2.1, Sugar 2.5, Protein 21.6
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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