"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Tortilla Stack Ups Recipe

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This recipe for Mexican Tortilla Stack Ups, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loretta Birkhimer
Added: Monday, September 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbls vegetable oil
1/2 cup choppwd onion
1 15 oz can black beans, drained and rinced
1 14 1/2 oz can Mexican or Italian style diced tomatoes, undrained
1 pkg taco seasoning mix
1 cup frozen corn
6 six inch corn tortillas
2 cups shredded cheddar cheese with taco seasonings
1 cup water
Sour cream (optional)
Sliced black olives (optional)

Directions:
Directions:
Preheat oven to 350. Prepare 13 x 9 baking dish with non stick spray.

Heat oil in skillet over medium high heat until hot. Add onion; cook and stir 3 minutes or until tender.
Add beans, tomatoes with juice, corn and seasoning mix. Bring to a boil over high heat.

Reduce heat to low and simmer 5 minutes.

Place 2 tortillas sise by side in prepared dish. Top each tortilla with about 1/2 cup bean mixture. Sprinle evenly with one third of the cheese. Repeat layers twice, creating 2 tortillas stacks, each 3 high.

Pour water along sides of tortillas. Cover tighly with foil and bake 30-35 minutes or until heated through.

Cut into wedges to serve. Serve with sour cream and olives.

makes six servings.

 

 

 

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