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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tijuana Tortilla Stacks Recipe

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This recipe for Tijuana Tortilla Stacks is from Inside Our Old Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds ground beef
1 1 1/2 ounce pkg powdered spaghetti sauce mix
1 tsp salt
1 1 pound can tomatoes, cut up
1 8 oz can tomato sauce
1/2 c water
1 4 oz can green chilies, diced
1 pound ricotta cheese
2 eggs, lightly beaten
8 corn tortillas
1 pound Monterey Jack cheese, grated
Directions:
Directions:
Preheat oven to 350 degrees. Brown beef in heavy skillet. Add spaghetti sauce mix, salt, cut up tomatoes, tomato sauce, 1/2 c water and green chilies.Blend thoroughly and simmer for 10 minutes.
In a bowl, combine ricotta cheese with the eggs. In a flat baking dish, 12x8x2, place about 1 c meat mixture. Place 2 tortillas over the meat, side by side and spoon over some of the ricotta mixture on top of each tortilla. Then layer more meat and sprinkle with grated cheese. Repeat until each of the two stacks has 4 tortillas, ending with grated cheese. Bake 30 minutes. Let stand 5 minutes before cutting into pie shaped wedges.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Make ahead the put in the oven when you get home at night from work. Surprise company? Keep ingredients on hand and put this together in no time. San Francisco ala Carte, Junior League of San Francisco, 1979

 

 

 

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