Top to Bottom: Southwestern Tortilla Stack, Orange Poppy Seed Salad
Ingredients
1
can (about 30 ounces) vegetarian refried beans
1/2
cup sour cream
1
can (4 ounces) mild chopped green chiles, drained
1/2
teaspoon ground cumin
3
(10-inch) flour tortillas
1
cup (4 ounces) shredded Cheddar cheese
1. Preheat oven to 425°F. Grease 10-inch round casserole dish.
2. Combine beans, sour cream, chiles and cumin in medium bowl.
3. Place one tortilla in bottom of prepared casserole. Top with half of bean mixture and one third of cheese. Top with second tortilla; repeat layers of beans and cheese.
4. Cover with remaining tortilla; sprinkle with remaining cheese.
5. Cover and bake 20 minutes or until heated through. Cut into wedges. Serve with salsa, if desired.
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