Chuckwagon Tortilla Stack

The Record’s “Recipe of the Week”:
Chuckwagon Tortilla Stack by Valerie Washam

1 lb. ground beef
2-3 garlic cloves, minced
16 oz. can baked beans
14-1/2 oz. can stewed tomatoes, undrained
11 oz. can whole kernel corn, drained
4 oz. can chopped green chilies
1/4 cup barbecue sauce
4-1/2 tsp. chili powder
1-1/2 tsp. ground cumin
Four 10-inch flour tortillas
1-1/2 cups pepper jack, cheddar, or monterey jack cheese, shredded
Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes (optional)

In a skillet, cook the beef and garlic until the meat is no longer pink; drain. Add the beans, canned tomatoes, corn, chilies, barbecue sauce, chili powder, & cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 10-12 minutes or until the liquid is reduced.

Coat a large deep skillet with nonstick cooking spray. Place one tortilla in the skillet. Spread with 1.5 cups of the meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until the cheese is melted and the tortillas are heated through. Cut into wedges. Serve with toppings of your choice. Yields 4 to 6 servings.