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Beef Tortilla Stack Recipe

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This recipe for Beef Tortilla Stack, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 4, 2006


Salad oil
1 1/2 lb. boneless beef chuck shoulder steak
1 onion, chopped
1 1/4 oz. pkg. taco-seasoning mix
1 tsp. salt
1/2 tsp. pepper
4 8" flour tortillas
1 medium avacados
1 small tomato
1 8-oz. sour cream

Heat oil over medium high heat. Cook steak until browned on all sides. Add onion, taco seasoning, salt, pepper and 2 c. water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 1/2 - 2 hours until meat is very tender and falls apart when tested with a fork.
when meat is done, increase heat to medium and cook, uncovered, until liquid has evaporated.
With 2 forks, pull meat into shreds. Keep warm
Over medium-high heat, in 1 T. oil, cook one tortilla until lightly browned and puffy on both sides. Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T. salad oil for each.
Cut avacado lengthwise in half, remove peel and seed. Chop. Chop tomato.
Spread 1/4 of the sour cream on each tortilla. On serving plate, place one tortilla, sour cream side up. Top with 1/3 of meat mixture, then 1/4 of the chopped avacado. Repeat layering twice. Place the fourth tortilla, sour cream side up, on top; sprinkle with chopped tomato and avacado.

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