Burrito Stack



12 oz lean ground beef
1 onion, chopped
4 cloves garlic, minced
4 tsp chili powder
1/2 tsp dried oregano
1/4 tsp each salt and cayenne
1 can (19 oz) red kidney beans, drained and rinsed
3/4 cup salsa
4 large flour tortillas
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light sour cream
1 cup shredded lettuce

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. Add chili powder, oregano, salt and cayenne; cook for 2 minutes. In large bowl, mash kidney beans; stir in 1/4 cup of the salsa. Add beef mixture; stir to blend.
2. 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. Repeat layers twice. Top with remaining tortilla and cheese. Bake in 450°F oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.

Yield: 4 servings.

Canadian Living