How To make Tex Mex Tortilla Stack
1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken 1 c Finely chopped, peeled
Jicama 1/2 c Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed 2 c Chopped lettuce
1 16-oz. can refried beans
With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or
Regular dairy sour cream 1/2 c Chopped red sweet pepper
1/3 c Sliced green onion
1 c Shredded lower-fat or
Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives
Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek
How To make Tex Mex Tortilla Stack's Videos
Tortilla Stack | Everyday Gourmet S10 Ep25
As seen on Everyday Gourmet.
How a fat stack of Corn Tortillas can change your life.
In today’s video, I’m going to show you some recipes and a framework that explain how to use corn tortillas when they are fresh, dry, and stale, so you’ll no longer look at that leftover stack with disdain, but instead, as a source of creative weeknight dinners.
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⏱ TIMESTAMPS:
0:00 Intro
1:35 Why do corn tortillas get dry and crumbly?
4:02 What's the best way to reheat tortillas?
6:33 What to make with Dry Tortillas
10:22 How to make tortilla chips & other things
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Filmed on: Sony a6600 & Sony A7C
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Garden Veggie Black Bean Tortilla Stacks
These Garden Veggie Black Bean Tortilla Stacks are an easy vegetarian meal-prep friendly dinner! Packed with veggies and full of flavor. TO MEAL PREP: make the filling up to 4 days ahead and bake up the stacks later in the week!
Recipe:
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Beef and Cheddar Tortilla Stack
*Ingredients*
beef stock, cheddar, cherry tomatoes, ground beef, pepper, salt, spring onion, sweet corn, tortilla, vegetable oil, yogurt, seven spice
*Recipe*
Preheat the oven to 360°F/180°C.
Heat the oil in a skillet over medium heat. Add the ground beef and start cooking it. Pour the beef stock and season with 7 spice, salt, and pepper. Mix with a spatula and cook the meat for about 10-12 minutes.
Divide the ingredients in four equal parts.
Take one tortilla wrap and top it with one part of the ground beef, cherry tomatoes sweet corn, spring onion, and shredded Cheddar. Repeat with Bake the dish for 10 minutes.
Top it with any leftover ingredients, and serve with a light drizzle of yogurt.
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Vegetable Tortilla Stack | Countdown’s Own Recipe
Countdown’s Own Tortillas are more than just a delicious wrap option, being perfect for this Vegetable Tortilla Stack, a quick and easy meal option that’s also perfect for using up those leftover veges.