Best Recipes Ever - Burrito Stack

Try this warming meal with creamy sliced avocado on the side.

Ingredients:

12 oz (375 g) lean ground beef
1 onion, chopped
4 cloves garlic, minced
4 tsp (20 mL) chili powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and cayenne
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
3/4 cup (175 mL) salsa
4 large flour tortillas
1 cup (250 mL) shredded cheddar or Monterey Jack cheese
1/2 cup (125 mL) light sour cream
1 cup (250 mL) shredded lettuce

Preparation:

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.

In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend.

Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.

Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.

Tip: To save time, buy shredded cheeses and cheese mixes, such as Tex-Mex.

Servings: 4

Tags: cayenne, cheddar cheese, garlic, lean ground beef, lettuce, light sour cream, Monterey Jack cheese, onion, oregano, red kidney beans, salsa, salt, tortillas