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Chuck Wagon Tortilla Stack

I make this skillet specialty on those night when I'm craving southwestern fare. It's easy to cut and remove the pieces from 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 chiles
  • 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
  • Optional: Shredded lettuce, chopped red onion, sour cream and chopped tomatoes

Directions

  • In a large skillet, cook beef until meat is no longer pink; crumble beef; 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 1 tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 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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