Cheese Tortilla Stack Recipes

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EIGHT LAYER TORTILLA STACK



Eight Layer Tortilla Stack image

This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!

Provided by flower7

Categories     Savory Pies

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 3/4 cups chopped bell peppers (any color)
1/2 cup chopped red onion
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro (optional)
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups tomato juice (no-salt added)
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans white beans, rinsed, drained
4 ounces monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
8 (8 inch) flour tortillas

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.

Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6

CHUCK WAGON TORTILLA STACK



Chuck Wagon Tortilla Stack image

Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (16 ounces) baked beans
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup barbecue sauce
4-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
4 flour tortillas (10 inches)
1-1/3 cups shredded pepper jack cheese
Shredded lettuce, chopped red onion, sour cream and chopped tomatoes, optional

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.

Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.

CHEESE STACK



Cheese Stack image

Make and share this Cheese Stack recipe from Food.com.

Provided by wife2abadge

Categories     Cheese

Time 35m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups low fat cottage cheese
16 ounces low-fat sour cream, divided
3 cups mozzarella cheese, shredded, divided
3/4 cup parmesan cheese, grated
1 (4 ounce) can chopped green chilies, undrained
4 (8 inch) flour tortillas
1 tablespoon ripe olives, sliced
2 scallions, sliced
10 cherry tomatoes, cut in half

Steps:

  • In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
  • Grease bottom and sides of a deep-dish pie plate or small round baking dish.
  • Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
  • Repeat the layers, ending with a tortilla.
  • Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
  • Remove from oven and garnish the top with olives, scallions, and tomatoes.
  • Cut into wedges and serve with remaining sour cream.

Nutrition Facts : Calories 381, Fat 22.1, SaturatedFat 12.5, Cholesterol 67.1, Sodium 792, Carbohydrate 22.2, Fiber 1.5, Sugar 2.7, Protein 23.3

CHILLI CHEESE TORTILLA STACK



Chilli Cheese Tortilla stack image

I decided to do some experimenting,and came up with this layered Mexican pie. I love Mexican food. My husband not so much.I was shocked when he said he loved this dish. He even went back for a second helping. The pie has Chili,Cream cheese,Salsa,meat and Mexican cheese. My family loved it. There was not a morsel leftover. This...

Provided by Nor Mac

Categories     Casseroles

Time 1h

Number Of Ingredients 15

1 lb 80% lean ground beef
2 tsp roasted cumin, or 2 tsp taco seasong for taco meat
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp garlic powder
5-6 soft taco tortillas large size to almost fit width of pan
8 oz chunky salsa ( i use chi chi's
8 oz cream cheese softened
1 can(s) 16 ounce hormel chili with beans
1 can(s) 15 ounce refried beans
8 oz taco seasoned , or regular mexican cheese blend
1 1/2 c diced tomato
2 c shredded lettuce
5 chopped green onions
1 c sour cream

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.

CHEESE ENCHILADA STACK



Cheese Enchilada Stack image

Make and share this Cheese Enchilada Stack recipe from Food.com.

Provided by roaringthunderbabe

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies

Steps:

  • Preheat oven to 400 degrees.
  • Spray square 8x8 baking pan with pam (the garlic one is good).
  • Line pan with layer of corn tortillas.
  • Top with 1/3 sauce, cheese, chilis, and onions.
  • Top with second layer of tortillas.
  • Top with second layer of 1/3 sauce, cheese, chilis, and onions.
  • Top with final layer of tortillas.
  • End with final layer of 1/3 sauce, cheese, chilis, and onions.
  • Bake until bubbly (approximately 10-15 min.).
  • You can use green sauce and 2 cups cubed chicken.
  • Or black beans.
  • Or ground beef seasoned with taco mix.

Nutrition Facts : Calories 563.9, Fat 30.4, SaturatedFat 18.3, Cholesterol 89.5, Sodium 1490, Carbohydrate 47, Fiber 7.5, Sugar 10.3, Protein 28.2

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