Chili Tortilla Stacks

We made these a few weeks ago after a Fast Sunday, and man, they were hearty. Way heavier than we expected. But also really ridiculously good. I didn't get a picture, but they look somewhat like this, except I think they looked better. I could only handle eating one, and felt too full after that. Next time we'll be cutting them like little pizzas for smaller and more reasonable portions.


Ingredients

• 1/2 pound lean ground beef or turkey
• 2 cloves garlic, minced
• 1 cup salsa, divided
• 1 (16 ounce) can refried beans
• 1/2 cup thinly sliced green onions
• 12 (6 inch) corn tortillas
• 2 cups cheddar cheese, divided (we used about half this)
• Sour cream, sliced black olives, and chopped fresh cilantro (optional)

Directions

1. Brown ground beef with garlic in large skillet until no longer pink; drain. Stir in 1/2 cup salsa, beans and green onions; cook 5 minutes, stirring occasionally.
2. Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about 1/3 cup bean mixture for each tortilla. Top with 3/4 cup cheese. Repeat layering with 4 more tortillas, remaining bean mixture and 3/4 cup cheese. Top with remaining 4 tortillas. Spoon remaining salsa evenly over tortillas, spreading to edges.
3. Bake in preheated 350 degrees F oven 10 minutes. Sprinkle with remaining cheese and sliced olives. Bake 5 minutes more or until heated through. Garnish with sour cream and cilantro, if desired.