50+ Friends Club Cookbook
Meat and Wild Game

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Chuck Wagon Tortilla Stack

From the Kitchen of: Sammie

The picture sure looks good

1	lb.	ground Beef
2-3	cloves	Garlic, minced
1	can(16 oz)	Baked Beans
1	can (14 1/2oz)	stewed Tomatoes, undrained
1	can (11 oz)	whole kernel Corn
1	can (4oz)	chopped Green Chilies
1/4	c.	Barbecue Sauce
4 1/2	tsp.	Chili Powder
1 1/2	tsp.	ground Cumin
4		10" Tortillas
1 1/2	c.	shredded pepper jack, cheddar or Monterey Jack cheese
		shredded lettuce, Sour Cream
		chopped red onion, chopped tomatoes

• In a skillet, cook beef and garlic until meat is no longer pink; drain.
• Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced.
• Coat a large deep skillet with nonstick cooking spray. Place one tortilla in skillet; spread with 1 1/2 c. meat mixture. Sprinkle with 1/3 c. of cheese.
• Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through.
• Cut into wedges.
• Serve with toppings of your choice.