*  Exported from  MasterCook  *
 
                       SPICY MEXICAN TORTILLA STACKS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       cn           Pinto Beans (15oz), drained,
                         -rinsed
    1       cn           Black Beans (15oz), drained,
                         -rinsed
    1       cn           Corn (16oz)
    1       cn           Chopped Green Chilies (4oz)
    1       lg           Onion, chopped
    1       lg           Green Pepper, chopped
    5                    Flour Tortillas
    1       c            Monterey Cheese,
                         -pre-shredded
    1       c            Cheddar Cheese, pre-shredded
    1       lg           Jar Salsa
 
   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.
   
   ** -ÿthis comes from the bottom of the files of
   Shelley Rodgers <ÿ
  
 
 
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