"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chuck Wagon Tortilla Stack Recipe

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This recipe for Chuck Wagon Tortilla Stack, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, June 22, 2008


1 lb. ground beef
2 to 3 garlic cloves-minced
1 can (16 oz.) baked beans
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies
1/4 c. barbecue sauce
4 1/2 tsps. chili powder
1 1/2 tsps. ground cumin
4 flour tortillas (10 inch)
1 1/2 c. shredded pepper jack cheese
Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes, optional

In large skillet, cook beef until meat is not 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.




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