- 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 barbecue sauce
- 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
- 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.
Reviews for Chuck Wagon Tortilla Stack
"The only problem is the sogginess of the tortillas, but good flavor."
"Quick and easy. I used leftover chili and shredded cheddar cheese. We topped each wedge with a dollop of sour cream."
"Delicious and easy. I used chili beans because that's what I had. We topped it with shredded spinach, avocado and cilantro. I would say this makes closer to 4 servings than 6. We rather enjoyed the sweetness of it. The leftovers were even better the next day!"
"I also added cilantro a good recipe for a cold evening."
"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."