Tortilla Stacks Recipe

Tortilla Stacks Recipe

  • 1 cup medium-hot salsa
  • 6 flour or corn tortillas
  • 1 1/2 cups frozen mixed vegetables
  • 3/4 cup canned red kidney beans
  • 1 1/2 cups shredded low-fat Monterey Jack cheese
  1. Coat a 1 1/2-quart (1.5-L) round casserole with nonstick spray.
  2. Spread 1/4 cup (50 mL) of salsa in the bottom of the casserole. Layer 2 tortillas on top of the salsa, overlapping them to cover the bottom.
  3. Spread with another 1/4 cup (50 mL) of salsa and sprinkle with: 1/2 cup (125 mL) of vegetables, 1/4 cup (50 mL) of beans, and 1/2 cup (125 mL) of cheese. Repeat the layers twice more.
  4. Cover the casserole with foil and bake at 350 degrees F (180 degrees C) for 15 minutes. Uncover and bake until the cheese is bubbly, 5 to 7 minutes. Let stand for 10 minutes. Cut into wedges.
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