Layered Fiesta Stack Recipes

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.

LAYERED FIESTA CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown meat with peppers in a large skillet; drain. Return meat mixture to the pan and stir in salsa, tomatoes and corn. Bring to a boil.
• Spoon 1 cup of the meat mixture onto the bottom a a 13x9-inch" pan, top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas, sprinkle with half the cheese.
• Top with the remaining 6 tortillas and then the rest of the meat mixture. Cover it with foil.
• Bake for 25 to 30 minutes or until heated through. Remove from the oven, uncover and sprinkle with the remaining cheese. Let stand 5 minutes or until cheese is melted.

FIESTA STACK-UPS

Steps:

• 1. To Make Chili sauce mixture: Brown meat and onions in skillet. Drain and add all other ingredients. Simmer 1 hour.
• 2. Layer on plate in following order 1. Fritos 2. Instant Rice 3. Chili Sauce Mixture from above 4. Cheddar cheese 5. Lettuce 6. Tomatoes 7. Onions 8. Black Olives 9. Pecans 10. Coconut 11. Picante Sauce

LAYERED FIESTA STACK

Steps:

• Sauté the mushrooms, onions, and garlic over low-medium heat, about 10-12 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking. Set aside.
• Sauté the bell peppers and zucchini over low-medium heat until tender, about 10-12 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking. Set aside.
• Combine the enchilada ingredients in a bowl. Set aside.
• Preheat the oven to 350° F.

LAYERED FIESTA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Brown meat,drain. Saute peppers,onions and garlic. Add salsa, tomatoes, corn and olives, salt and pepper to taste, simmer for about 5 minutes. Using a 13x9 glass dish spray with pam and spread one cup of meat mixture around bottom of dish. Cover bottom completely with 1/2 the tortillas, spread 1/2 meat mixture over tortillas, then 1/2 the cheese. Repeat layers tortillas-meat mixture leaving off the cheese. Bake for 25-30 minutes or until bubbly and bottom is starting to brown. Take out of oven and top with remaining cheese, cover and let sit for 5 minutes.

LAYERED FIESTA CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
• Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
• Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.