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"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

Chuck Wagon Tortilla Stack Recipe

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This recipe for Chuck Wagon Tortilla Stack is from Our Favorite Davis Family Recipes, 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 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

Directions:
Directions:
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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