Tortilla Stack

Directions

1. 1
   Lightly brush both sides of each tortilla with vegetable oil.
2. 2
   Spray a large skillet with non-stick cooking spray.
3. 3
   Fry tortillas in a single layer over medium-high heat for 10-15 seconds per side or until golden brown, pressing down bubbles with a spatula.
4. 4
   Place them on a paper towel and pat off any excess oil, if necessary.
5. 5
   Preheat oven to 350 F.
6. 6
   For the filling: In the same large skillet, heat the vegetable oil over medium heat.
7. 7
   Saute the onion and pepper until crisp tender.
8. 8
   Add the minced garlic and cook for 30 seconds.
9. 9
   Stir in the sliced pork (or whatever meat you choose to use), chili powder, cumin, oregano and black pepper; cook and stir until mixture is coated with spices, about 2 minutes.
10. 10
    In a small bowl, combine the sour cream, green chiles and chopped cilantro; stir until well combined.
11. 11
    Spread about 2 tablespoons of the refried beans over 1 tortilla then place it in a 9 springform pan.
12. 12
    Top the refried beans with 1/4 of the pork/vegetable mixture, then spread about 1 1/2-2 tablespoons of the sour cream mixture over the top of the pork.
13. 13
    Top the sour cream with some of the chopped tomatoes, then sprinkle with 1/4 cup of the shredded cheese.
14. 14
    Repeat the layers, ending with a tortilla.
15. 15
    Press down lightly on the top of the stack to adhere each layer.
16. 16
    Bake in a preheated 350 F oven for 10-15 minutes or until filling is heated and cheese is melted.
17. 17
    Sprinkle the remaining cheese over top; return to the oven and bake at 350 F for 5 minutes or until cheese is melted.
18. 18
    Remove from oven.
19. 19
    Remove the side of the pan and let the stack sit for 5 minutes before slicing into wedges.
20. 20
    Garnish each slice with any of the leftover sour cream/green chile/cilantro mixture or plain sour cream, chopped tomatoes and sliced green onions.
21. 21
    Recipe adapted from Recipeland.