THE GREAT BURRITO STACK
A stack of zesty Tex-Mex flavors makes this meatless dinner idea delicious enough for even the carnivores in the family.
Provided by My Food and Family
Categories Home
Time 48m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.
- Bake 25 to 28 min. or until heated through.
- Top with tomatoes and sour cream. Cut into wedges.
Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 21 g
BURRITO STACK
Folks love the beefy bean and cheese layers in this main dish. I sometimes cut it into smaller wedges to serve as appetizers.-Catherine Allen, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.
Nutrition Facts :
BURRITO STACK
From the Canadian Living Magazine Test Kitchen "Try this warming meal with creamy sliced avocado on the side"
Provided by Lambkyns
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
- Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
- In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
- Add beef mixture; stir to blend.
- Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
- Repeat layers twice.
- Top with remaining tortilla and cheese.
- Bake in 450°F oven until cheese is melted, 10 minutes.
- Slice into wedges; top with sour cream, lettuce and remaining salsa.
THE GREAT BURRITO STACK
This was another invention to get rid of things in the fridge. It turned out really good, tates great and looks just like a pie. Dont let it fool you when Your pie plate looks to full and uneven, it will cook to seal together, lay just like and appple pie and be the right height. Let rest 10 min before cutting and cut around the edges to ensure a full piece comes out. great the next day too.
Provided by Tara1183
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
- Slowly add water and stir until thick.
- Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
- Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
- Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
- Bake at 300 for 30 minutes on middle oven rack.
Nutrition Facts : Calories 934.5, Fat 52.5, SaturatedFat 26.6, Cholesterol 174.8, Sodium 1494.5, Carbohydrate 62.4, Fiber 9.5, Sugar 5.5, Protein 52.8
STACKED BURRITO PIE
From Family Fun magazine, May 2009. This was fun to make and a lot easier than it looks...give it a go!
Provided by yogiclarebear
Categories Vegetable
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add garlic and sauté another minute.
- Increase heat to medium, add ground beef or poultry, chili powder, and cumin. cook the mixture until meat is crumbled and cooked through, stirring often, about 5 minutes. Add the salt, water, black beans, and corn and bring to a boil. Reduce heat and simmer/boil, stirring occasionally, for about 20 minutes, until liquid evaporates. Remove from heat and let cool for 10 minutes.
- Heat the oven to 350 degrees. Using the rim of a 9 inch spring form pan as a template, trim 3 of the tortillas to the size of the pan.
- Butter the bottom and sides of the pan. Press the UNTRIMMED tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by ¼ cup of salsa. Spoon and spread a quarter of the meat mixture over the salsa, and follow with a quarter of grated cheese.
- Place one trimmed tortilla on top of the cheese layer. Repeat layering until all ingredients and tortillas are used up. Finish the top with cheese.
- Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the spring form pan.
- Slice into wedges and serve with "taco" stuff!
HAYSTACKS
This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!
Provided by Maryanne
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
- To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g
BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER)
Make and share this Beef 'n Bean Burrito Stack (Crock Pot, Slow Cooker) recipe from Food.com.
Provided by NELady
Categories Beans
Time 8h15m
Yield 1 stack, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
- Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
- Spoon a small amount of sauce into bottom of the slow cooker.
- Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.
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