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Burrito Stack

mexican, cheese, beef - ground

12 ounces lean ground beef
1 onion; chopped
4 cloves garlic; minced
4 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon (each) salt and cayenne
1 can (19 oz) red kidney beans; drained and rinsed
3/4 cup salsa
4 large flour tortillas
1 cup shredded Cheddar; or
Monterey Jack cheese
1/2 cup light sour cream
1 cup shredded lettuce

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes. In large bowl, mash kidney beans; stir in 1/4cup of the salsa. Add beef mixture; stir to blend. Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese. Bake in 450°F oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa. Serve with sliced avocado

Contributor: Canadian Living Magazine, November, 2001

Yield: 4 servings

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