Burrito Stack

Ingredients

• 12 ounces lean ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne

• 1 (19 ounce) can red kidney beans, drained and rinsed
• 3/4 cup salsa
• 4 large flour tortillas
• 1 cup cheddar cheese or monterey jack cheese, shredded
• 1/2 cup light sour cream
• 1 cup lettuce, shredded

Directions

1. 1

   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.

2. 2

   Add chili powder, oregano, salt and cayenne; cook for 2 minutes.

3. 3

   In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.

4. 4

   Add beef mixture; stir to blend.

5. 5

   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.

6. 6

   Repeat layers twice.

7. 7

   Top with remaining tortilla and cheese.

8. 8

   Bake in 450°F oven until cheese is melted, 10 minutes.

9. 9

   Slice into wedges; top with sour cream, lettuce and remaining salsa.