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Chili Tortilla Stack |
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Serves: 2 Print this Recipe1 15-ounce can chili con carne with beans 1 4-ounce can green chilies diced 6 corn tortillas (6-inch) 1/4 cup onions finely chopped 1 cup sharp cheddar cheese shredded (about 4 oz.) 1 cup monterey jack cheese shredded (about 4 oz.) Sour cream Dairy Olives sliced Diced tomato Shredded lettuce Paprika Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies. Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly. Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired. Chili Tortilla Stack is from the Cook'n Quick & Easy collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Apple-Spiced Ham And Yams Baked Eggs Hollandaise Basic Omelet Beans And Biscuits Beef-Caper Patties Cantonese Fried Rice Caribbean Skillet Carol's Lemonade Chicken Cheese And Herb Fondue Chicken In Plum Sauce Chili Tortilla Stack Country Chicken Breasts Crab And Pasta Primavera Creamed Eggs Supreme Deep-Dish Mexican Pizza Dixie Shrimp And Rice Eggs Olé Elegant Chicken Sauté Flank Steak With Dill Cream German-Style Calves Liver King Crab Sauté Linguini With White Clam Sauce Mandarin Turkey Mexican Shells Mushroom Omelet Topping Old Bay Codcakes Oriental Omelet Topping Oriental Turkey Patties Oven Fish Dinner Pasta Italiano Pasta Twists Gorgonzola Pepperoni Pasta Rigatoni Florentine Salmon Newburg With Asparagus Sauerkraut And Frankfurters Shrimp De Jonghe Sicilian Medley Skewered Pork Saté Sloppy Toms Spanish Omelet Spinach Scramble Vegetarian Omelet Zucchini Frittata |
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