Spicy Mexican Tortilla Stacks Recipe

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Mexican Tortilla Recipes

Ingredients:

1 can pinto beans (15oz), drained, rinsed
1 can black beans (15oz), drained, rinsed
1 can corn (16oz)
1 can chopped green chilies (4oz)
1 large onion, chopped
1 large green pepper, chopped
5 flour tortillas
1 cup monterey cheese, pre-shredded
1 cup cheddar cheese, pre-shredded
1 large jar salsa

Instructions:

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 +
Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings

Preheat oven 425". Combine beans and corn in large bowl. Stir in
chilies, onion and green pepper. Lay one tortilla at the bottom of a
greased two-quart souffle or casserole dish. Spoon a small amount of
bean mixture over tortilla. Top with equal amounts of Moterey Jack
and cheddar cheese. Continue alternating layers of tortilla, bean
mixture and cheese mixture until you end with cheese layer. Bake
covered at 425" for 10 minutes. Serve with salsa.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

Servings: 4

 

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