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
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.
Makes 12 servings.