Burrito Stack

13 ingredients
9 steps

Ingredients

  • 12 ounces lean ground beef
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 (19 ounce) can red kidney beans, drained and rinsed
  • 3/4 cup salsa
  • 4 large flour tortillas
  • 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
  • 1/2 cup light sour cream
  • 1 cup lettuce, shredded

Directions

  1. 1
    In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
  2. 2
    Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
  3. 3
    In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
  4. 4
    Add beef mixture; stir to blend.
  5. 5
    Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
  6. 6
    Repeat layers twice.
  7. 7
    Top with remaining tortilla and cheese.
  8. 8
    Bake in 450°F oven until cheese is melted, 10 minutes.
  9. 9
    Slice into wedges; top with sour cream, lettuce and remaining salsa.

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