Tortilla Stack With Chili Tomato Sauce 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

ITALIAN TORTILLA STACKS



Italian Tortilla Stacks image

My mom's staple! Easy, and you can make it ahead of time. If you want to spice it up, add jalapeño chilies.

Provided by mishelle

Categories     Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 (1 1/4 ounce) package spaghetti sauce mix
1 teaspoon seasoning salt
1 (1 lb) can tomatoes, cut into bite-sized pieces
1 (8 ounce) can tomato sauce
1/2 cup water
1 (4 ounce) can green chilies (seeds removed and then chopped or diced)
8 -10 corn tortillas
1 1/2 lbs monterey jack cheese, grated
1 lb ricotta cheese
2 eggs

Steps:

  • Brown ground beef until crumbly.
  • Drain fat.
  • Add spaghetti sauce mix, seasoned salt, tomatoes, tomato sauce, water and green chilies; blend thoroughly.
  • Simmer slowly 10 minutes.
  • Meanwhile, combine ricotta and eggs; blend well.
  • Spread mixture evenly on tortilla.
  • Spread 1 cup of meat sauce in 12x8x2-inch baking dish.
  • Place two cheese topped tortillas side by side in the dish.
  • Spread 1/3 cup of meat mixture and 1/3 cup grated cheese over each.
  • (I actually make this a single layer by filling in the areas with tortillas cut in half).
  • Repeat until each stack contains 3-4 layered with meat sauce and cheese.
  • Bake in 350°F oven for 30 minutes.
  • Let stand 5 minutes before cutting.

Nutrition Facts : Calories 769.2, Fat 52.4, SaturatedFat 28.2, Cholesterol 234.9, Sodium 1137.7, Carbohydrate 21.6, Fiber 3, Sugar 4.3, Protein 52.7

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