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Chuckwagon Tortillas Recipe
1 lb ground beef
1 tbsp. garlic minced
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
1 jar (18 oz) baked beans
1 can stewed tomatoes (14 1/2 oz)
1 can (11 oz) kernal corn
1 4oz can chopped green chillies
1/4 up bottled bbq sauce
4 burrito sized tortilla shells
1 1/2 cups shredded pepperjack cheese
Cook beef and garlic in a large nonstick skillet over med -high heat, breaking up clumps of meat with a spoon, until meat is no longer pink.
Stir in chili powder and cumin, cook 1 minute longer.
Stir in beans, tomaotes, corn, chilies and bbq sauce. Heat 2-3 minutes then pour into a bowl. Remove skillet from ehat, wipe clean with a paper towel, then spray lightly with pam non stick cooking spray.
Lay 1 tortilla in bottom of skillet, Spread evenly with 1 1/2 cups of beef mixture. Then sprinkle with 1/3 cup cheese. Repeat this layering 3 times ending with remaining 1/2 cup cheese.
Cover and cook on low heat 15 minutes or till cheese melts and stack is hot in center. Cut in wedges like a pie and serve!
Serve with sour cream, and avocado slices!
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