Spicy Mexican Tortilla Stacks

* Exported from MasterCook *

SPICY MEXICAN TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Pinto Beans (15oz), drained,
-rinsed
1 cn Black Beans (15oz), drained,
-rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5 Flour Tortillas
1 c Monterey Cheese,
-pre-shredded
1 c Cheddar Cheese, pre-shredded
1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum!
903-534-1918 30,000 + Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4
Servings

Preheat oven 425". Combine beans and corn in large
bowl. Stir in chilies, onion and green pepper. Lay one
tortilla at the bottom of a greased two-quart souffle
or casserole dish. Spoon a small amount of bean
mixture over tortilla. Top with equal amounts of
Moterey Jack and cheddar cheese. Continue alternating
layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425"
for 10 minutes. Serve with salsa.

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ



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