Mexican Tortilla Stack Ups
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Canned diced tomatoes||14 1⁄2 Ounce (Undrained, 1 Can, Or Italian-Style)|
|Frozen corn||1 Cup (16 tbs)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Envelope)|
|6 inch corn tortillas||6|
|Shredded cheddar cheese with taco seasonings||8 Ounce (2 Cups)|
|Water||1 Cup (16 tbs)|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
HEAT oil in large skillet over medium-high heat until hot.
Add onion; cook and stir 3 minutes or until tender.
Add beans, tomatoes with juice, corn and taco seasoning mix.
Bring to a boil over high heat.
Reduce heat to low and simmer 5 minutes.
PLACE 2 tortillas side by side in prepared dish.
Top each tortilla with about 1/2 cup bean mixture.
Sprinkle evenly with one third of cheese.
Repeat layers twice, creating 2 tortilla stacks each 3 tortillas high.
POUR water along sides of tortillas.
COVER tightly with foil and bake 30 to 35 minutes or until heated through.
Cut into wedges to serve.
Serve with sour cream and olives, if desired.