GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
BEEF TORTILLA STACK
Tried and true. I used to make this all the time and recently I realized I hadn't made it in a while, so I decided to make it. My daughter ooo'd and aww'd and asked what was wrong with me because I hadn't made it in so long. She claimed it was her favorite dish I've made. It is essential to shred the meat as the liquid will absorb into the crevices of the shreds, otherwise leaving it in chunks will be more runny. To save time, I've normally completed the cooking of the meat the day before and I finish it off the next day. Voila, it's done. I think I found this recipe in Good Housekeeping magazine, but I can't quite recall. I have changed it through the years, adding my own tweaks.
Provided by ForeverMama
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
- Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
- When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
- In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
- Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
- On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
- Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
- To serve, slice as you would a cake. Serve and enjoy.
VEGETARIAN TORTILLA STACK
"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
BAKED TORTILLA BEEF STACK
Make and share this Baked Tortilla Beef Stack recipe from Food.com.
Provided by Miss_Tinkabell
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 200*c.
- Heat Oil in a large heavy-based pan, cook onion until tender, then add mince and cook until well browned.
- Add 2/3 of the salsa and sprinkle taco seasoning mix over meat. Stir, bring to the boil, reduce the heat and simmer for 10 minutes.
- Brush a 29cm x 23cm lasagne-type dish with oil. Place a little of the meat sauce in the base, top with tortillas, then layer more meat sauce, spinach and tortillas.
- Spread remaining salsa over tortillas. Grate and sprinkle with cheese and bake gor 25-30 minutes or until cheese is melted and golden brown.
- Allow to stand for 10 minutes before cutting.
- Serve with a green salad.
VEGETABLE TORTILLA STACK
"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 stacks (4-6 servings each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.
ITALIAN TORTILLA STACKS
My mom's staple! Easy, and you can make it ahead of time. If you want to spice it up, add jalapeño chilies.
Provided by mishelle
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef until crumbly.
- Drain fat.
- Add spaghetti sauce mix, seasoned salt, tomatoes, tomato sauce, water and green chilies; blend thoroughly.
- Simmer slowly 10 minutes.
- Meanwhile, combine ricotta and eggs; blend well.
- Spread mixture evenly on tortilla.
- Spread 1 cup of meat sauce in 12x8x2-inch baking dish.
- Place two cheese topped tortillas side by side in the dish.
- Spread 1/3 cup of meat mixture and 1/3 cup grated cheese over each.
- (I actually make this a single layer by filling in the areas with tortillas cut in half).
- Repeat until each stack contains 3-4 layered with meat sauce and cheese.
- Bake in 350°F oven for 30 minutes.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 769.2, Fat 52.4, SaturatedFat 28.2, Cholesterol 234.9, Sodium 1137.7, Carbohydrate 21.6, Fiber 3, Sugar 4.3, Protein 52.7
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- In a large bowl, combine cream cheese with sour cream and taco seasoning until fully blended. Add in black olives and green chilies. Mix until combined.
- Spread cream cheese mixture onto one tortilla in a thin layer. Top with a tortilla and repeat 3 times (until you have 4 tortillas with spread stacked up). Top with a 5th tortilla.
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