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Category: Hot
Prep Time: Cook Time: Total Time:
6 tbsp oil
4 (8-inch) flour tortillas
1/4 cup finely chopped onion
1/3 cup mild taco sauce
1 (4 oz) can chopped green chilies, drained
8 oz. can refried beans
1 cup shredded Jack cheese
1/2 cup shredded Cheddar cheese
Shredded lettuce
Chopped tomatoes
Sliced black olives
Fry tortillas in hot oil 5 to 10 seconds on each side until lightly browned and blistered. Drain well on paper towels.
Pour out all but about 2 tbsp oil and saute onion until tender. Stir in taco sauce and green chilies.
Place 1 tortilla on an ungreased cookie sheet. Top with 1/3 of the beans, 1/3 of onion mixture and 1/3 of Jack cheese. Repeat layers 2 more times and end with tortillas on top. Sprinkle Cheddar cheese on top tortilla.
Bake at 375 for 15 to 17 minutes or until thoroughly heated and cheese is melted. Place on platter and top with lettuce, tomatoes and olives. Cut into 4 wedges to serve.
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TORTILLA TOPPER
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Category: Hot
Prep Time: Cook Time: Total Time:
6 tbsp oil
4 (8-inch) flour tortillas
1/4 cup finely chopped onion
1/3 cup mild taco sauce
1 (4 oz) can chopped green chilies, drained
8 oz. can refried beans
1 cup shredded Jack cheese
1/2 cup shredded Cheddar cheese
Shredded lettuce
Chopped tomatoes
Sliced black olives
Fry tortillas in hot oil 5 to 10 seconds on each side until lightly browned and blistered. Drain well on paper towels.
Pour out all but about 2 tbsp oil and saute onion until tender. Stir in taco sauce and green chilies.
Place 1 tortilla on an ungreased cookie sheet. Top with 1/3 of the beans, 1/3 of onion mixture and 1/3 of Jack cheese. Repeat layers 2 more times and end with tortillas on top. Sprinkle Cheddar cheese on top tortilla.
Bake at 375 for 15 to 17 minutes or until thoroughly heated and cheese is melted. Place on platter and top with lettuce, tomatoes and olives. Cut into 4 wedges to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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