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Chuck Wagon Tortilla Stack Recipe

Chuck Wagon Tortilla Stack Recipe photo by Taste of Home

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I made this concoction of ground beef, veggies and spices. Then 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. What's most satisfying, though, is everyone's reaction.—Bernice V. Janowski, Stevens Point, Wisconsin

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Chuck Wagon Tortilla Stack Recipe

Prep: 15 min. Cook: 40 min.

Yield: 4-6 Servings

15 40 55

Ingredients

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (16 ounces) baked beans
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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4-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
4 flour tortillas (10 inches)
1-1/3 cups (about 5 ounces) shredded pepper jack cheese
Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes, optional

Directions

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. Yield: 4-6 servings.

Originally published as Chuck Wagon Tortilla Stack in Country Woman January/February 2000, p38

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Chuck Wagon Tortilla Stack

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Reviewed on Jul. 18, 2012 by Babbi-Dan

Really quick and easy recipe and filling too! I, too, found it a little sweet, but still good. I think next time I will use pork and beans instead of the baked beans. We thought it better with the lettuce, tomato, onions, and sour cream on the top. Also, the bottom tortilla was hard to cut on the finished product. It would be nice to find a way to keep it soft.

Reviewed on Jul. 07, 2011 by stevennicole

I added cilantro and used mexican flavored tomatoes. since the tomatoes had sugar in them, the dish was too sweet with the bbq sauce and baked beads. I'll use regular tomatoes next time.