Chili Tortilla Stacks
  • 1/2 lb. lean ground beef or turkey
  • 2 cloves garlic, minced
  • 1 cup salsa, divided
  • 1 can (16 oz.) refried beans
  • 1/2 cup thinly sliced green onions
  • 12 (6-inch) corn tortillas
  • 2 cups (8 oz.) Sargento┬« Nacho & Taco Shredded Cheese, divided
  • Sour cream and chopped fresh cilantro (optional)
  1. Brown ground beef with garlic in large skillet until no longer pink; drain.
  2. Stir in 1/2 cup salsa, beans and green onions; cook 5 minutes, stirring occasionally.
  3. Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about 1/3 cup bean mixture for each tortilla.
  4. Top with 3/4 cup cheese.
  5. Repeat layering with 4 more tortillas, remaining bean mixture and 3/4 cup cheese.
  6. Top with remaining 4 tortillas.
  7. Spoon remaining salsa evenly over tortillas, spreading to edges.
  8. Bake in preheated 350┬░F oven 10 minutes. Sprinkle with remaining cheese.
  9. Bake 5 minutes more or until heated through. Garnish with sour cream and cilantro, if desired.