Moscow-Pullman Daily News Blogs

Even country cooks come up with tasty Mexican-style dishes, as is the case with Bernice Janowski in Stevens Point, Wisconsin, who shared an original recipe for a meaty Mexican meal in the 2002 edition of Taste of Home’s “The Best of Country Cooking.”
She declares if “easy to fix, easy to serve, and receives rave reviews every time it’s offered to family and guests.”
Below is Janowski’s recipe.

Chuck Wagon Tortilla Stack

• 1 pound ground beef
• 2 to 3 garlic cloves, minced
• 1 16-ounce can baked beans
• 1 14-1/2-ounce can stewed tomatoes, undrained
• 1 11-ounce can whole kernel can, drained
• 1 4-ounce can chopped green chilies
• ¼ cup barbecue sauce
• 4 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 4 10-inch flour tortillas
• 1 ½ cups shredded pepper jack, cheddar or Monterey Jack cheese
• shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes, optional

In a skillet, cook beef and garlic until meat is no longer pink; drain. Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 10 to 12 minutes or until liquid is reduced. Coat a large deep skillet with nonstick cooking spray. Place one tortilla in skillet; spread with 1 ½ cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.
Yield: 4 to 6 servings.