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Name: Spicy Mexican Tortilla Stacks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lg Green Pepper, chopped; 5 Flour tortillas; 1 cn Chopped Green Chilies (4oz); 1 lg Onion chopped; 1 c Cheddar Cheese, pre-shredded; 1 cn Corn (16oz); 1 lg Jar Salsa; 1 cn Pinto Beans (15oz), drained,; 1 c Monterey Cheese,; 1 cn Black Beans (15oz), drained,

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INGREDIENTS

1 lg Green Pepper, chopped
5 Flour tortillas
1 cn Chopped Green Chilies (4oz)
1 lg Onion ; chopped
1 c Cheddar Cheese, pre-shredded
1 cn Corn (16oz)
1 lg Jar Salsa
1 cn Pinto Beans (15oz), drained,
1 c Monterey Cheese,
1 cn Black Beans (15oz), drained,

INSTRUCTIONS

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files (1:3801/100)) Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve with salsa. ** -=> this comes from the bottom of the files of Shelley Rodgers <=-

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Nutrition

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Serving Size: 1 Serving (402g)
Recipe Makes: 4 Servings

Calories: 1181
Calories from Fat: 262 (22%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 2386.1mg		82 %
Potassium 621.4mg		16 %
Total Carbohydrate 195.1g		57 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 183g
Protein 31.4g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1181

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