A Main Dish From Leftovers

Stacks for Two — A leftover delight

Ingre­di­ents 
4 6-inch four tor­tillas
1/2 cup cooked meat, chopped fine
1/2 jar sal­sa
shred­ded cheese

Direc­tions
1. Reserve 1 table­spoon of sal­sa. Mix sal­sa and chopped meat in fry pan and heat togeth­er.
2. Place one tor­tilla in the bot­tom of a small casse­role dish.
3. Spread one half of the sal­sa mix­ture on the tor­tilla.
4. Sprin­kle shred­ded cheese on top.
5. Repeat 2–4 (plac­ing anoth­er tor­tilla on top of the one below, then cov­er­ing with cheese.
6. Place last tor­tilla on top, spread the reserved sal­sa, then sprin­kle more shred­ded cheese.
7. Heat in 350̊ oven 20 or more min­utes until cheese bub­bling and top slight­ly browned.
8. Cut in wedges and serve with sour cream, chopped let­tuce, and chopped toma­to.

Notes: Any meat may be used — beef, pork, chick­en, ham, even fish.
Cheeses may include ched­dar, moz­zarel­la, Col­by, Parme­san, Mex­i­can blends, or oth­ers. You may pre­fer to place a dif­fer­ent cheese in each lay­er.

Vari­a­tions: Use pineap­ple sal­sa and include pineap­ple tid­bits with the meat.
Use a chopped, cooked veg­etable instead of meat, or with meat.


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