Chili Tortilla Stacks 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.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

TORTILLA STACK WITH CHILI-TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet. Saute onion and green pepper until onion is soft.
• Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
• Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
• Drain liquid from corn.
• In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.

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.

CHILI TORTILLA STACKS

Steps:

• Brown ground beef with garlic in large skillet until no longer pink; drain. Stir in 1/2 cup salsa, beans and green onions; cook 5 minutes, stirring occasionally.
• Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about 1/3 cup bean mixture for each tortilla. Top with 3/4 cup cheese. Repeat layering with 4 more tortillas, remaining bean mixture and 3/4 cup cheese. Top with remaining 4 tortillas. Spoon remaining salsa evenly over tortillas, spreading to edges.
• Bake in preheated 350 degrees F oven 10 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until heated through. Garnish with sour cream and cilantro, if desired.

CHILI TORTILLA STACKS

Steps:

• Brown ground beef with garlic in large skillet until no longer pink; drain. Stir in 1/2 cup salsa, beans and green onions; cook 5 minutes, stirring occasionally.
• Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about 1/3 cup bean mixture for each tortilla. Top with 3/4 cup cheese. Repeat layering with 4 more tortillas, remaining bean mixture and 3/4 cup cheese. Top with remaining 4 tortillas. Spoon remaining salsa evenly over tortillas, spreading to edges.
• Bake in preheated 350 degrees F oven 10 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until heated through. Garnish with sour cream and cilantro, if desired.

CHILI-LIME TORTILLA STRIPS

Steps:

• Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.

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.