Tortilla Stack Recipe

Step 1

In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels.

Step 2

Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander.

Step 3

Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla.

Step 4

Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture.


Things You'll Need

  • 5 Tortillas, flour; 8 inch
  • Vegetable oil
  • 1tb Vegetable oil
  • 1/2lb Pork tenderloin;cut in
  • -strips
  • 1 Onion;chopped
  • 2 Cloves;minced
  • 1 1/2ts Chili powder
  • 3/4ts Cumin,dried
  • 3/4ts Oregano,dried
  • 1/4ts Pepper
  • 1 Red,green,yellow peppers
  • -sweet; chopped
  • 1/2c Corn kernels
  • 1cn Red kidney beans;drained
  • 1/2c Salsa
  • 1c Light sour cream
  • 1/4c Coriander;fresh, chopped
  • 2c Cheddar cheese;shredded
  • Sweet pepper strips

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