Tortilla Stack With Chili Tomato Sauce Food

TORTILLA CASSEROLE RECIPE

Steps:

• Stir the chili and tomato sauce together in a mixing bowl.
• Take an 8"x8" microwave safe pan (you will need a 9"x9" pan if using the soft taco sized tortillas) and put a large spoonful of the chili mixture in the bottom of the pan. Add a tortilla on top. Place more chili mixture on the tortilla and spread it around. Sprinkle cheese on top. Add another tortilla on top and repeat with chili mixture and cheese and repeat this process until you are out of the chili mixture. You should get at least 8 layers. Take some leftover cheese and sprinkle it on top of the last tortilla.
• Cover and place in the refrigerator and let sit for at least 3 hours. If you can leave it over night that is best and allows the flavor to really come through.
• Prior to cooking take the pan out of the refrigerator and let it sit for 15-20 minutes. Place 4 toothpicks in the top so they are sticking out. Cover with parchment paper. The toothpicks will keep it from resting directly on the top tortilla.
• Heat in the microwave for 5 minutes at a time. Let sit for 2 minutes each time. It should take 15-20 minutes or 3 or 4 times in the microwave. You want the cheese melted and the casserole hot. Serve while hot. Makes great leftovers.

CHILI STACKS

Steps:

• Preheat the oven to 350°. Spray a pie plate with nonstick cooking spray.
• In a large skillet, brown the beef and onions until the meat is cooked through and the onions have turned clear, about 5 to 7 minutes.
• Add the tomatoes, tomato sauce and seasonings and cook another 3 minutes.
• Layer the tortillas, sauce, and cheese in the prepared baking dish.
• Bake for 15 minutes until hot and the cheese is melted and bubbly.
• If you like, serve wedges of the casserole with the toppings.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BLUE CORN TORTILLA STACK

Steps:

• Make the Salsa de Chile Colorado:
• Preheat the oven to 350 degrees.
• In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
• In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
• Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
• Pour the remaining Salsa de Chile Colorado over all the stacks.
• Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
• On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
• In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
• Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

VEGETABLE TORTILLA STACK

Steps:

• In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• 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.

TORTILLA STACK WITH CHILI-TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet. Saute onion and green pepper until onion is soft.
• Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
• Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
• Drain liquid from corn.
• In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.