Fiesta Tortilla Stack Recipes

Steps:

• In a large skillet, cook beef until meat is no 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.

Steps:

• Combine beans, salsa, 1/4 cup sour cream, and 1 tablespoon taco seasoning. Mix well. Add green onions and 1/2 of olives. Mix gently. Place one tortilla on a baking sheet. Top tortilla with 2 scoops of bean mixture spread within 1/4 inch of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375°F for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 cup of sour cream with the remaining seasoning spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

Steps:

• Heat oven to 375°. In a 1-quart glass bowl, combine dip, 2 tablespoons sour cream, and 1 tablespoon seasoning mix. Mix well. Place chicken and bell pepper in bowl. Add green onions, 1/2 cup olive slices, and 2 tablespoons cilantro. Mix gently. Place one tortilla in a 13-inch round baking dish. Top tortilla with two scoops of bean mixture, spread chopped chicken evenly over mixture and top with grated cheese. Repeat layers three more times. Top with remaining tortilla and spray with vegetable oil. Bake 25-30 minutes or until top of tortilla is golden brown. Place remaining mixture on top of warm tortilla. Add remaining olives, tomatoes, and remaining cilantro for garnish. Fun Fact: Phoenix, Arizona, is named for the mythical Egyptian bird that rose from the ashes of its open funeral pyre, reborn to a new life. Modern Phoenix was built over the ruins of an advanced prehistoric civilization that we call the Hohokam. The Hohokam flourished here in the inhospitable desert for centuries, then mysteriously vanished.

Steps:

• In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.