Chili Tortilla Stack Recipes

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

CHUCK WAGON TORTILLA STACK

Steps:

• In a large skillet, cook beef until meat is no longer pink; 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 one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three 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.

CHILI STACKS

Steps:

• In large bowl combine the chili, beans and tomato sauce. *** if you enjoy hot and spicy use that sort of chili or add some hot sauce to ramp it up to your liking. Lightly spray a baking dish. I used a 2 qt round with a lid but you could use and 8x8 square if desired.
• Spread a small amount of the bean mixture on the bottom of the baking dish. Lay a tortilla over top of the beans smear. I use the medium size tortillas because they fit perfectly in my baking dish. You can use the larger ones if desired and even cut them to fit if you are using a square baking dish. Top that tortilla with a scoop of the beans then a sprinkle of each of the cheeses and a small amount of tortilla chip crumbs. Repeat until all tortillas have been used and end with cheese on top.
• Place completed casserole in refrigerator for about 4 hours to blend flavors.
• Remove casserole from refrigerator and allow to sit out for about 25 minutes before baking. Preheat oven to 350. Place covered casserole in preheated oven and bake for 25 minutes Remove lid and bake for another 15 minutes or until casserole is bubbly and cheese is melted. Remove from oven and allow it to set for 5 minutes before cutting.
• Serve hot garnished with sour cream, snipped chives, sliced black olives and some additional tortilla chip crumbs if desired.
• On a side note .. we have done this with cut up hot dogs in it .. kind of like a chili dog ! Use your imagination and add whatever fun things appeal to you.

CHILI TORTILLA STACK

Steps:

• Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.

CHILLI CHEESE TORTILLA STACK

Steps:

• 1. heat oven to 400 degree's. Spray the bottom and inside side of a 8-9 inch spring form pan.
• 2. Cook hamburger and drain grease off.Mix seasonings together and sprinkle over burger. Add 1/4 cup of water. Continue to cook until water has cooked off.
• 3. Beat softened cream cheese and salsa together until smooth,and Set aside,
• 4. Place Tortilla on the bottom of spring form pan. Spread 2 Tablespoons of re fried beans over it. Top with 2-3 tablespoons of cheese salsa mixture.
• 5. Next spread -3 tablespoons of chili. then sprinkle hamburger over it. Top with Mexican cheese. Place another tortilla on top. Repeat process with 4 of them.
• 6. on the last Tortilla spread refried beans,salsa cream cheese mixture,and top with Taco cheese.. Place in oven with a piece of foil placed loosely over the top. bake about 45 minutes until hot.
• 7. Remove from oven. Remove ring from pan. Slice and serve with chopped tomatoes mixed with green onion,lettuce,and sour cream.