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Southern Tortilla Stacks

Southern Tortilla Stacks

A Southern twist to a classic Mexican dish.

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Ingredients

  • 1 (15 oz.) can Margaret Holmes Pinto Beans, drained
  • 1 (15 oz.) can Margaret Holmes Black Beans, drained
  • 1 (15 oz.) can Margaret Holmes Buttered Corn, drained
  • 1 (4 oz.) can chopped green chilies
  • l large green pepper, chopped
  • 4 large flour tortillas
  • 1 cup monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 cup chunky salsa

Directions

  1. Preheat oven to 425°F.
  2. Combine Margaret Holmes Pinto Beans, Margaret Holmes Black Beans and Margaret Holmes Buttered Corn in a large bowl. Stir in chilies and green pepper.
  3. Lay one tortilla at the bottom of a greased two-quart casserole dish; spoon a small amount of bean mixture over the tortilla. Top with equal amounts of Monterey jack and cheddar cheese.
  4. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
  5. Bake uncovered for 10 minutes. Serve with your favorite salsa.

This recipe uses the following products:

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