I make this skillet specialty on those night when I'm craving southwestern fare. It's easy to cut and remove the pieces from the pan. —Bernice Janowski, Stevens Point, Wisconsin
Chuck Wagon Tortilla Stack
Ingredients
- 1 pound ground beef
- 2 to 3 garlic cloves, minced
- 1 can (16 ounces) baked beans
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (4 ounces) chopped green chiles
- 1/4 cup barbecue sauce
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 4 flour tortillas (10 inches)
- 1-1/3 cups shredded pepper jack cheese
- Optional: Shredded lettuce, chopped red onion, sour cream and chopped tomatoes
Directions
- In a large skillet, cook beef until meat is no longer pink; crumble beef; 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 1 tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 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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