Tortilla Stacks
Becky ANTONELLIS
ingredients
- 1 pound lean ground beef or turkey
- 2 cloves garlic, minced
- 1 cup salsa, divided
- 1 can (16oz) refried beans
- 1/2 cup thinly sliced green onions
- 12 corn tortillas (6-inch)
- 2 cups (8oz) Mexican blend shredded cheese, divided
- Sour cream and chopped fresh cilantro (optional)
directions
- 1
In 10-inch skillet, brown ground beef with garlic until no longer pink; drain. Stir in 1/2 cup salsa, beans and green onions; cook 5 minutes, stirring occasionally.
- 2
Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about 1/3 cup bean mixture for each tortilla. Top with 3/4 cup cheese. Repeat laying with 4 more tortillas, remaining bean mixture and 3/4 cup cheese. Top with remaining 4 tortillas. Spoon remaining 1/2 cup salsa evenly over tortillas spreading to edges.
- 3
Bake at 350 degrees 10 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes more or until heated through. Garnish with sour cream and cilantro.
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