Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Chuckwagon Tortilla Stack
Famous Authors (View All Authors)
Mexican And Hispanic - Chuckwagon Tortilla Stack Post by :Sachet Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3246

Click below to download : Mexican And Hispanic - Chuckwagon Tortilla Stack (Format : PDF)

Mexican And Hispanic - Chuckwagon Tortilla Stack

1 pound lean ground beef
1 Cup chopped onion
2 - 4 cloves of garlic, minced
1 can (16 ounce) baked beans
1 (14 1/2 ounce)can stewed tomatoes, undrained
1 (16 oz.) can kernel corn, drained
1 (4 ounce) can chopped green chilies
1/4 Cup barbecue sauce
4 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. ground pepper
4 flour tortillas
1 1/2 Cups grated Monterey Jack cheese
Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes. These would be garnishes.


Cook ground beef, garlic and onion until well done. Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil, reduce heat and simmer on low for at least 10 minutes or until liquid is reduced.

Coat a deep skillet or casserole dish with PAM. Place one tortilla in and spread with 1 1/2 Cups meat mixture; sprinkle with 1/3 cup of cheese. Repeat layers three times. Cover and cook on low for 15 minutes until cheese melts and tortillas are heated through. Cut into wedges and serve with toppings.

Serves 4 - 6.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Colorado Tamale Casserole Mexican And Hispanic - Colorado Tamale Casserole

Mexican And Hispanic - Colorado Tamale Casserole
12 Johnson's Colorado tamales 2 cans Swanson's Chicken Ala King 1 (12 oz.) can evaporated milk 1 (4 oz.) can chopped green chiles grated Cheddar cheese
PREVIOUS BOOKS

Mexican And Hispanic - Chipotle Pot Roast Mexican And Hispanic - Chipotle Pot Roast

Mexican And Hispanic - Chipotle Pot Roast
1 tablespoon vegetable oil Salt and ground pepper 1 top blade roast or top chuck roast (3 to 4 pounds) 1 medium onion, diced 2 to 3 cloves garlic, minced 1 teaspoon ground oregano (preferably Mexican) 1 teaspoon ground cumin 1 teaspoon red chili powder (preferably New Mexican) 1 or 2 canned chipotle peppers, mashed 2 cups tomato juice Preheat oven to 275 degrees. Heat the oil in a large skillet over a medium-high flame. Salt and pepper roast and sear in pan until very brown on both sides. Remove. Add onion and garlic and saute until translucent, 3 to 4
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT