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Chuck Wagon Tortilla Stack

 Chuck Wagon Tortilla Stack
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
4-6 ServingsPrep: 15 min. Cook: 40 min.

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 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

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.