Mexican Tortilla Stack

   We call this Mexican Tortilla Stack. You can call it whatever you want. But one things for sure... it is DELISH! This is one of our favorite dinners to eat. My kids love it, so that in itself makes it worth making! You can really play around with this casserole. I usually make it pretty simple. For the meat I use ground turkey, but ground beef or chicken would be great. You could also try adding some corn, or black beans. Make it your own! This is a really yummy meal. Whenever we have it, it gets devoured pretty quickly!

Mexican Tortilla Stack

9 ( 8 inch) Flour Tortillas
1 lb Ground Turkey ( or Ground Beef or Chicken)
1 (10 oz) can Cream of Mushroom Soup
1 (10 oz) can Red Enchilada Sauce
1 (4 oz) can diced Green Chilies
1 can (15 oz) Refried Beans
2 cups shredded Colby & Monterey Jack Cheese

Sour Cream
Sliced Green Onions

DIRECTIONS:  In a large skillet, crumble and brown the ground turkey on medium high heat. Drain grease and add the cream of mushroom soup, enchilada sauce and diced green chilies. Stir well, and continue to cook until heated. About 5 minutes. Turn off heat and set aside.

In a 9x13 glass baking dish, spray with cooking spray. Lay 3 tortillas, over lapping onto the bottom of the dish. Spread half the can of refried beans over the tortillas. Pour half of the meat mixture evenly over the beans. Layer another 3 tortillas over the top of the meat mixture. Spread the last half of the refried beans over those tortillas. Pour the rest of the meat mixture over the top. Place 3 more tortillas on top and finish by sprinkling the shredded cheddar cheese over those tortillas. Bake at 375 degrees for 25 minutes or hot and bubbly. Remove from oven and let stand about 5 minutes before cutting into.

*NOTE:   During the last 5 minutes or so of cooking, you may need to lay a piece of foil over the top to prevent from burning.

Top each serving with your favorite toppings. Sour cream, salsa, green onions, etc.
Makes 12 servings.


So Domesticated said...

Mmmm... looks delish!

Jennifurla said...

I could nibble on this all week

claire said...

yum! these are like glorified enchiladas!

Misty said...

Printing recipe now and making this for dinner tonight. Thank you!

A Bitchin' Kitchen said...

I pretty much love anything that I can slather with guacamole. I'd add some fresh jalapenos to this! Looks great!

- Maggie

Haley @ The Girly Girl Cooks said...

I want to eat this!

Lark (SparkyLarky) said...

Sounds great Holly! Another recipe to add to my favorite's list!

Mandy said...

Oh how I love Mexican food! Thanks for this recipe. It's gonna be happening in my kitchen soon. Have a great week, chica!

Lindsey R said...

Looks DELISH! I like how there's cream of mushroom in it!!

carolinaheartstrings said...

What a great idea for the leftover tortillas I have in my fridge. Looks terrific.

Muriel Miller said...

Yum Holly this looks so good! You can bet that i will be making these soon! We love Mexican Food over here in our house :)

sheila @ Elements said...

Fabulous! Sounds awesome with the cream of mushroom soup, and it's so pretty too! I'll have to try this! :)

Sinful Sundays said...

Ooo, this looks good! Would love it actually fro breakfast this morning. :)

cheartstrings said...

yum.... this looks like a perfect Friday nt with cold beers supper... (Alessa)

SnuggleBunnie said...

Just made this on Saturday and my family enjoyed it. Thanks for sharing your recipe. So easy so good!