Mexi-Stack Recipe

Name: Mexi-Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 ½ teaspoons cumin; 1 teaspoon garlic; 1 teaspoon beef bouillon; 2 tablespoons chili powder; 2 tablespoons onion flakes; 1 ¼ cups hot water; 1 (10 ounce) can mexicorn (drained); 1 (15 ounce) canzesty fat-free refried beans; 2 teaspoons cumin; ½ cup sour cream; 2 cups shredded colby-monterey jack cheese; 50 inches flour tortillas; lettuce; tomatoes; salsa; guacamole; sour cream; black olives

Servings: persons

1 lb lean ground beef
1 ½ teaspoons cumin
1 teaspoon garlic
1 teaspoon beef bouillon
2 tablespoons chili powder
2 tablespoons onion flakes
1 ¼ cups hot water
1 (10 ounce) can mexicorn (drained)
1 (15 ounce) canzesty fat-free refried beans
2 teaspoons cumin
½ cup sour cream
2 cups shredded colby-monterey jack cheese
50 inches flour tortillas
lettuce
tomatoes
salsa
guacamole
sour cream
black olives

1
Brown meat, and drain.
2
Add seasonings and water.
3
Simmer, stirring occasionally for 15 minutes or until water has evaporated.
4
Add drained Mexicorn, and set aside.
5
Combine beans, cumin, and sour cream.
6
Spray an 11 inch springform pan with Pam, and place a tortilla inside.
7
Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
8
Top with another tortilla, and repeat all steps.
9
Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375F for 25 minutes, or until top tortillas is golden brown.
10
Let sit for about 5 minutes to set.
11
Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.

5201

kcal

Calories

Fat

966

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb lean ground beef, 1 ½ teaspoons cumin, 1 teaspoon garlic, 1 teaspoon beef bouillon, and more.

Yes, Mexi-Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Stack

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