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Name: Stacked Tostada
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Chili powder; 1/4 ts Pepper; 1 c Mozzarella, part-skim; 1 cn Tomatoes; 19 oz, 540 ml,; 1 ts Cumin, ground; 4 Flour tortillas; 8 inch; 1 Green pepper,sweet;quartered; 1 ts Oregano, dried1/2; 1 cn Kidney beans; 14 oz, 398 ml; 1/2 lb Ground beef, lean; 1/2 c Monterey jack; shredded; 1 Onion chopped; 2 Garlic minced; 1/2 ts -Salt

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INGREDIENTS

1 tb Chili powder
1/4 ts Pepper
1 c Mozzarella, part-skim
1 cn Tomatoes; 19 oz, 540 ml,
1 ts Cumin, ground
4 Flour tortillas; 8 inch
1 Green pepper,sweet;quartered
1 ts Oregano, dried1/2
1 cn Kidney beans; 14 oz, 398 ml
1/2 lb Ground beef, lean
1/2 c Monterey jack; shredded
1 Onion ; chopped
2 Garlic ; minced
1/2 ts -Salt

Servings

INSTRUCTIONS

Slice one of the pepper quarters into thin strips; reserve the garnish. Chop remaining pepper. In large noncorrosive skillet. cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink. drain off any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper, chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or until thickened. Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375 oven for 10 minutes or until crisp. Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1 1/3 cups chili and about 1/4 cup cheese. Repeat layering twice; top with remaining tortilla. Bake for about 15 minutes or until heated through. Sprinkle with remaining cheese; garnish with green pepper strips. bake for 3 minutes or until cheese is melted. Cut into quarters. MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by Anne MacLellan

NOTES

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Stacked Tostada

1 tb Chili powder 
1/4 ts Pepper 
1 c Mozzarella, part-skim 
1 cn Tomatoes; 19 oz, 540 ml, 
1 ts Cumin, ground 
4  Flour tortillas; 8 inch 
1  Green pepper,sweet;quartered 
1 ts Oregano, dried1/2 
1 cn Kidney beans; 14 oz, 398 ml 
1/2 lb Ground beef, lean 
1/2 c Monterey jack; shredded 
1  Onion chopped
2  Garlic minced
1/2 ts -Salt

Slice one of the pepper quarters into thin strips; reserve the garnish.  Chop remaining pepper. In large noncorrosive skillet. cook beef over high  heat, breaking up clumps for 3 minutes or until no longer pink. drain off  any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper,  chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until  onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or  until thickened. Meanwhile, with fork, prick tortillas several times; place  on baking sheets and bake in 375 oven for 10 minutes or until crisp.  Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on  lightly greased 9 inch pie plate; top with 1 1/3 cups chili and about 1/4  cup cheese. Repeat layering twice; top with remaining tortilla. Bake for  about 15 minutes or until heated through. Sprinkle with remaining cheese;  garnish with green pepper strips. bake for 3 minutes or until cheese is  melted. Cut into quarters.    MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by  Anne MacLellan

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 4 Servings

Calories: 236
Calories from Fat: 146 (62%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 0.6g
Cholesterol 57.9mg		18 %
Sodium 525.7mg		18 %
Potassium 270.4mg		7 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.1g
Protein 17.3g		25 %
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: 236

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