Southwestern Tortilla Stack Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
30 ounce: Can Vegetarian refried beans,
1/2 cup: Sour cream,
4 ounce: Can chopped green chilies,
Drained,
1/2 tsp: Ground cumin,
3: 10 inch flour tortillas,
1 cup: Cheddar cheese, shredded
Salsa, optional
Directions:
Preheat oven to 425. Grease 10 inch round casserole dish.
Combine beans, sour cream, chilies and cumin. Set aside.
Place one tortilla in bottom of prepared casserole. Top with half of
the bean mixture and one third of the cheese. Top with second
tortilla; repeat layers of beans and cheese.
Cover with remaining tortilla; sprinkle with remaining cheese. Cover.
Bake 20 minutes or until thoroughly heated. Remove from oven,
uncover and let set for 5 minutes.
Cut into wedges, serve with salsa if desired.
Typed by not tested.
Courtesy of Dale & Gail Shipp, Columbia Md.
Source from luhu.jp
Combine beans, sour cream, chilies and cumin. Set aside.
Place one tortilla in bottom of prepared casserole. Top with half of
the bean mixture and one third of the cheese. Top with second
tortilla; repeat layers of beans and cheese.
Cover with remaining tortilla; sprinkle with remaining cheese. Cover.
Bake 20 minutes or until thoroughly heated. Remove from oven,
uncover and let set for 5 minutes.
Cut into wedges, serve with salsa if desired.
Typed by not tested.
Courtesy of Dale & Gail Shipp, Columbia Md.
Source from luhu.jp