Burrito Stack
from Canadian Living
12 oz lean ground beef
1 onion, chopped
4 cloves garlic, minced
4 tsp chili powder
½ tsp dried oregano
¼ tsp salt
¼ tsp cayenne
19 oz canned red kidney beans, drained & rinsed (540 ml
¾ c salsa
4 large flour tortillas
1 c Cheddar or Monterey Jack cheese, shredded
½ c light sour cream
1 c lettuce, shredded
avocado, sliced
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in ¼ cup of the salsa. Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread 1/3 of the beef mixture right to edge of tortilla then sprinkle with ¼ of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa. Serve with sliced avocado.
Makes 4 servings.
from Canadian Living
12 oz lean ground beef
1 onion, chopped
4 cloves garlic, minced
4 tsp chili powder
½ tsp dried oregano
¼ tsp salt
¼ tsp cayenne
19 oz canned red kidney beans, drained & rinsed (540 ml
¾ c salsa
4 large flour tortillas
1 c Cheddar or Monterey Jack cheese, shredded
½ c light sour cream
1 c lettuce, shredded
avocado, sliced
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in ¼ cup of the salsa. Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread 1/3 of the beef mixture right to edge of tortilla then sprinkle with ¼ of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa. Serve with sliced avocado.
Makes 4 servings.