MEXICAN TORTILLA STACK RECIPES
MEXICAN TORTILLA STACK | FOOD TO LOVE
A mouth-watering pizza-style Mexican tortilla stack which takes less than 30 minutes. With chicken mince, tortillas, a tomato-based sauce, grated cheese and served with sour cream.
Categories Midweek Dinner, Workday lunches
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm springform cake pan with baking paper, letting paper hang over to help make removing stack easier.
- Heat oil in a medium saucepan over moderate heat. Add garlic and half the onion; cook and stir for 2 minutes or until onion softens. Add capsicum, canned tomatoes and taco seasoning mix; simmer for 12-15 minutes or until mixture thickens slightly. Remove from heat; stir in chicken.
- Place 1 burrito in base of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 minutes or until cheese is melted and golden brown. Remove from oven. Stand in pan for 5 minutes.
- Combine remaining onion, corn, tomato and coriander in a small bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.
Nutrition Facts : ServingSize Serves 4
TORTILLA STACK | MRFOOD.COM
Any recipe from south of the border seems to be popular now, and there's no exception when it comes to our delicious and colorful Tortilla Stack. This simple Mexican-style recipe will turn an ordinary meal into a fiesta.
Categories Appetizers
Cook Time 35 minutes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.
- In a medium bowl, combine black beans, salsa, chili powder, and cumin; mix well.
- Place 1 tortilla in prepared pan and spread with half the bean mixture; top with another tortilla. Spread with guacamole and top with another tortilla. Sprinkle with 1 cup cheese and top with another tortilla. Spread with remaining bean mixture and top with remaining tortilla.
- Cover and bake 30 minutes. Uncover and sprinkle with remaining cheese. Bake 3 to 5 more minutes, or until cheese is melted. Cut into wedges and serve immediately.
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From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 477 calories per serving
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Total Time 50 minutes
Calories 477 calories per serving
Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Heat the oil in a large frying pan and cook the onion for 5 minutes, until soft.
Stir through most of the chilli, with the garlic, cumin and coriander. Cook for a further 1 minute. Pour in the beans, carton of tomatoes and stock.
Stir to combine and simmer this mixture for 10 minutes, until the stock has evaporated. Stir through three-quarters each of the spring onions and sweetcorn.
Place a tortilla wrap in the base of a 20cm springform cake tin. Spoon in a quarter of the bean mixture, sprinkle over 20g cheese and top with another wrap.
Repeat 3 more times to use up all the ingredients, finising with a layer of cheese. Bake in the preheated oven for 25 minutes.
Meanwhile, mix the tomatoes, cherry tomatoes and red onion in a bowl. Drizzle with the balsamic vinegar.
To serve, finely chop the remaining chilli and sprinkle over the top of the stack with the remaining spring onions and sweetcorn. Slice into wedges and serve with the tomato salad.
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EIGHT LAYER TORTILLA STACK RECIPE - FOOD.COM
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!
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Reviews 5.0
Total Time 1 hours 50 minutes
Calories 557.9 per serving
- 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.
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Reviews 4.0
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