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1 can (9 ounces) bean dip
2 tbls plus 1/4 cup sour cream
1 tbls plus 1/2 tsp taco mix
2 cups cooked chicken chopped
or you can use ground beef
1 medium red bell pepper,
chopped (approx 1 cup)
1/2 cup thinly sliced green onions
with tops (about 8)
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3/4 cup sliced pitted ripe
olives, divided
1/4 cup snipped cilantro,
divided
5 (10 inch) flour tortillas
8 oz mild cheddar cheese,
shredded- (2 cups)
Vegetable oil
2 medium plum tomatoes,
seeded and chopped. Salsa- (optional)
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Preheat oven to 375°F. In a mixing bowl, combine bean dip, 2 tablespoons of the sour cream and 1 tablespoon of the seasoning mix; mix well.
Chop chicken or beef and bell pepper ; place in mixing bowl. Add green onions, 1/2 cup of the olive slices, and 2 tablespoons of the cilantro to mixing bowl; mix gently. (Photo 1)
Place one tortilla on 13" round baking stone or pizza tray. Top tortilla with two scoops of bean mixture; spread to within 1/4- inch of edge. (Photo 2) Top evenly with 1 cup of chicken
mixture and spread some of the shredded cheese, enough to cover area. (Photo 3) Repeat layers of tortilla, bean mixture, chicken mixture and cheese 3 more times. Top with remaining tortilla;
spray with vegetable oil. Bake 25-30 minutes or until top is golden brown. (Photo 4) Mix the remaining 1/4 cup sour cream with the remaining 1/2 teaspoon seasoning mix spread evenly over top
of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup olive slices, and cilantro. Cut into wedges serve with salsa, if desired.
Yield: 6 servings
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Recipe of the Week: Fiesta Tortilla Stack...
