Mexi-Stack

19 ingredients
11 steps

Ingredients

  • 1 lb lean ground beef
  • 1 12 teaspoons cumin
  • 1 teaspoon garlic
  • 1 teaspoon beef bouillon
  • 2 tablespoons chili powder
  • 2 tablespoons onion flakes
  • 1 14 cups hot water
  • 1 (10 ounce) can mexicorn (drained)
  • 1 (15 ounce) canzesty fat-free refried beans
  • 2 teaspoons cumin
  • 12 cup sour cream
  • 2 cups shredded colby-monterey jack cheese
  • 50 inches flour tortillas
  • lettuce
  • tomatoes
  • salsa
  • guacamole
  • sour cream
  • black olives

Directions

  1. 1
    Brown meat, and drain.
  2. 2
    Add seasonings and water.
  3. 3
    Simmer, stirring occasionally for 15 minutes or until water has evaporated.
  4. 4
    Add drained Mexicorn, and set aside.
  5. 5
    Combine beans, cumin, and sour cream.
  6. 6
    Spray an 11 inch springform pan with Pam, and place a tortilla inside.
  7. 7
    Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
  8. 8
    Top with another tortilla, and repeat all steps.
  9. 9
    Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375F for 25 minutes, or until top tortillas is golden brown.
  10. 10
    Let sit for about 5 minutes to set.
  11. 11
    Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.

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