The Great Burrito Stack Food

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THE GREAT BURRITO STACK



The Great Burrito Stack image

A stack of zesty Tex-Mex flavors makes this meatless dinner idea delicious enough for even the carnivores in the family.

Provided by My Food and Family

Categories     Home

Time 48m

Yield Makes 4 servings.

Number Of Ingredients 10

1 can (16 oz.) TACO BELL® Refried Beans
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup rinsed canned black beans
1 tsp. chili powder
4 whole wheat tortillas (8 inch)
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1/2 cup frozen corn, thawed
5 green onions, thinly sliced
1 cup quartered cherry tomatoes
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 425ºF.
  • Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.
  • Bake 25 to 28 min. or until heated through.
  • Top with tomatoes and sour cream. Cut into wedges.

Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 21 g

BURRITO STACK



Burrito Stack image

Folks love the beefy bean and cheese layers in this main dish. I sometimes cut it into smaller wedges to serve as appetizers.-Catherine Allen, Twin Falls, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 11

4 flour tortillas (8 inches)
1/4 cup vegetable oil
1/2 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1/3 cup salsa
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese
Toppings: shredded lettuce, diced tomato, sour cream

Steps:

  • In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.

Nutrition Facts :

THE GREAT BURRITO STACK



The great Burrito Stack image

This was another invention to get rid of things in the fridge. It turned out really good, tates great and looks just like a pie. Dont let it fool you when Your pie plate looks to full and uneven, it will cook to seal together, lay just like and appple pie and be the right height. Let rest 10 min before cutting and cut around the edges to ensure a full piece comes out. great the next day too.

Provided by Tara1183

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 small onion, chopped
1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon black pepper
1 tablespoon beef bouillon (optional)
2 tablespoons flour
1/2 cup water
1/4 cup cream cheese (softened in micro for 15 seconds)
1/2 cup salsa
1 1/2 cups refried beans
2 1/2 cups grated cheddar cheese
2 cups shredded lettuce
2 thinly sliced tomatoes
4 10-inch flour tortillas

Steps:

  • Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
  • Slowly add water and stir until thick.
  • Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
  • Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
  • Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
  • Bake at 300 for 30 minutes on middle oven rack.

Nutrition Facts : Calories 934.5, Fat 52.5, SaturatedFat 26.6, Cholesterol 174.8, Sodium 1494.5, Carbohydrate 62.4, Fiber 9.5, Sugar 5.5, Protein 52.8

BURRITO STACK



Burrito Stack image

From the Canadian Living Magazine Test Kitchen "Try this warming meal with creamy sliced avocado on the side"

Provided by Lambkyns

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces lean ground beef
1 onion, chopped
4 garlic cloves, minced
4 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne
1 (19 ounce) can red kidney beans, drained and rinsed
3/4 cup salsa
4 large flour tortillas
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
1/2 cup light sour cream
1 cup lettuce, shredded

Steps:

  • 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 1/4 cup (50 mL) of the salsa.
  • Add beef mixture; stir to blend.
  • Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter 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.

STACKED BURRITO PIE



Stacked Burrito Pie image

From Family Fun magazine, May 2009. This was fun to make and a lot easier than it looks...give it a go!

Provided by yogiclarebear

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3/4 lb turkey or 3/4 lb chicken
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/4 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
4 (10 inch) flour tortillas
1 cup salsa
1/2 cup sour cream
8 ounces cheddar cheese or 8 ounces monterey jack cheese, grated

Steps:

  • In a large skillet over medium low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add garlic and sauté another minute.
  • Increase heat to medium, add ground beef or poultry, chili powder, and cumin. cook the mixture until meat is crumbled and cooked through, stirring often, about 5 minutes. Add the salt, water, black beans, and corn and bring to a boil. Reduce heat and simmer/boil, stirring occasionally, for about 20 minutes, until liquid evaporates. Remove from heat and let cool for 10 minutes.
  • Heat the oven to 350 degrees. Using the rim of a 9 inch spring form pan as a template, trim 3 of the tortillas to the size of the pan.
  • Butter the bottom and sides of the pan. Press the UNTRIMMED tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by ¼ cup of salsa. Spoon and spread a quarter of the meat mixture over the salsa, and follow with a quarter of grated cheese.
  • Place one trimmed tortilla on top of the cheese layer. Repeat layering until all ingredients and tortillas are used up. Finish the top with cheese.
  • Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the spring form pan.
  • Slice into wedges and serve with "taco" stuff!

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