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Layered Texas Stack Recipe

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This recipe for Layered Texas Stack, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Bryant
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean ground beef
1 jar (16 oz.) chunky salsa, divided
2 cups shredded Mexican cheese blend
1 can (16 oz.) Rosarita Traditional Refried Beans
1 can (8 oz.) whole kernel corn
1 lb frozen white bread dough, thawed according to package directions
Pam No Stick Cooking Spray
1 egg, beaten

Directions:
Directions:
Brown and crumble beef in large skillet; drain. Stir in 1 1/2 cups each, salsa and cheese. Set aside.
Combine remaining salsa and cheese in a bowl. Add beans and corn; mix well.
Divide dough into 3 equal portions. Roll each into a 9-inch circle. Pat one into a 9-inch spring form pan, sprayed with cooking spray. Layer meat filling almost to the edges of dough. Top with second bread circle. Spread with corn mixture. Place remaining bread circle on top. Cover with damp cloth and allow to rise 20 minutes. Brush top with beaten egg and bake in preheated 350 oven 40-45 minutes or until crust is golden brown. Let stand 15 minutes before slicing.

 

 

 

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