Spicy mexican tortilla stacks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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 <=-