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Chuck Wagon Tortilla Stack

Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. 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. —Bernice Janowski, Stevens Point, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    6 servings

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 shredded pepper jack cheese
  • Shredded lettuce, chopped red onion, sour cream and 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.
Nutrition Facts
1 slice: 539 calories, 23g fat (10g saturated fat), 79mg cholesterol, 1383mg sodium, 56g carbohydrate (12g sugars, 9g fiber), 30g protein.

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