Chilli 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

CHILI TORTILLA BAKE



Chili Tortilla Bake image

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese

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°.

Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

TORTILLA STACK WITH CHILI-TOMATO SAUCE



Tortilla Stack With Chili-Tomato Sauce image

Provided by Marian Burros

Categories     dinner, weekday, casseroles, main course

Time 45m

Yield 3 servings

Number Of Ingredients 13

1 large onion, coarsely chopped
1 large green bell pepper, seeded and chopped
2 tablespoons oil
1 pound package tofu
1 1/2 teaspoons mild to hot chili
1/2 teaspoon ground cumin
1/4 teaspoon coriander
1 4-ounce can chopped black olives
Salt and freshly ground black pepper
6 corn tortillas
1 12-ounce can whole kernel corn
1 cup coarsely grated Cheddar cheese
Chili-tomato sauce (see recipe)

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.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 1109 milligrams, Sugar 7 grams, TransFat 0 grams

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.

CHILI STACKS



Chili Stacks image

The original recipe came to me a couple years ago and we tried it and enjoyed it. But .. as is normal for us .. we had to tweak it a bit and this is what we came up with. It's cheap, easy, convenient, quick and very filling ! We hope you enjoy this pantry recipe :)

Provided by Maggie M @LovingMyKitchen

Categories     Casseroles

Number Of Ingredients 11

1 can(s) 16 oz can chili without beans or 2 cups home made chili
1 can(s) 16 oz can kidney beans - rinsed and drained
1 can(s) 8 oz tomato sauce
1 cup(s) shredded cheddar cheese
1 cup(s) shredded monterey jack cheese
1 cup(s) crumbled nacho cheese tortilla chips
6 flour tortillas - medium or large
sliced black olives for garnish
snipped chives for garnish
sour cream for garnish
*** hot sauce if desired

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.

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.

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