Installment #2 of Family Dinner Favorites – and believe me, this one is a F.A.V.O.R.I.T.E. !!
My mom made this dish all the time when I was a kid and now my kids love it too! Okay, Nathan doesn’t love it but Nathan is, well, Nathan and he’s five and refuses even to try it because there is not a noodle with “white sauce”, meatball or hot dog anywhere to be found. Let me just tell you, he is missing out.
Corn tortillas and cheese, not a bad start, right? Oh, it gets better!
See, I told you. Here’s how to make ’em …
Ingredients for one stack (my advice, double it and make two)
- 5 corn tortillas
- 1 pound ground beef
- 1/2 medium onion, chopped
- 1 tsp. kosher salt
- 1 Tbsp. chili powder
- 1 1/4 tsp. dried oregano
- 1 1/4 tsp. dried basil
- 1 – 15 ounce can tomato sauce
- 1 – 15 ounce can small red kidney beans
- 1 Cup grated cheddar cheese (a guideline really, you’ll need to grate more)
Brown ground beef, onion and salt. Drain fat. Add chili powder, oregano, basil, tomato sauce and kidney beans. Mix well and simmer for 10 minutes.
Now you are ready to start stacking. Start with a little bit of chili and then place one corn tortilla in a baking dish, or two if you are doubling the recipe – you really should double the recipe.
and top with a little of the chili and cheese and just keep stacking.
Be sure to finish with cheese.
Bake at 350 degrees for 10 to 15 minutes.
Admittedly, not the prettiest dish ever but just you wait!
Cut each stack in quarters – one stack should feed four …
but these are REALLY good so … make two stacks!
I like to serve Chili Stacks with a big green salad and Mexican style corn. Enjoy!