Tuesday, May 3, 2011

Tortilla Stack with Green Sauce

Sauce number 2 is just a bit spicier than I would like for setting in front of guests with a bowl of chips but it is delicious and flavorful.  I continue to read recipes looking for my next inspiration.  

I've found a recipe that called for the tomatillos to be placed in a 350 oven until they pop.  I'll likely try that next. 

This tortilla stack recipe is an original to me, but reminds me of something my Mom made in the late 60s and early 70s.  My mom was ahead of her time.  

You need a deep dish pie plate and 4 10 inch tortillas.

A cup of shredded cheese of your choice and a small can of sliced olives, drained. 

A pound of ground beef and a pkg of taco seasoning or your favorite homemade version.  This is 2 t. dry minced onion, 1 t. salt, 1/2 t. dried garlic, 1/4 t. dried oregano, and 1/2 t. ground cumin.  I sometimes add 1 t. chili powder and/or 1/2 t. crushed pepper flakes, but not tonight.  To be clear, I'm adding this to my meat instead of the pkg of taco seasoning, your choice.

This is ground chuck from the Butcher Boys - my new favorite source of meat.  I bought it from the owner's daughter. It's incredibly lean and beautiful.  It comes from a farm in McMinnville, OR.  I've paid quite a bit more for organic lean ground meat.  Support local business. 

Husband came through and complimented my outfit.  I wasn't feeling it, but always nice for a middle aged woman to hear it. 

Little does he know, I dressed this way because of hot flashes.  I guess I'm still hot; it just comes in flashes.  

Now to assemble the dish. Into the deep dish pie plate, 1/4 of the meat mixture, then a tortilla.  The next 1/4 of the meat mixture, a 1/4 of the olives, cheese and green sauce.  Also some black beans because I had them left over and needed to use them. 

If you want to add tomato or other ingredients, now's the time.  This is what I have tonight.

Another tortilla and do it again.

Another tortilla and whatever you've got left. 
Now into a preheated 350 oven until it's bubbly.  The tortillas crispy up in so places.  It gets soggy and bubbly in a good way in other areas. 

Cut it like a pie and serve it that way.

Remember to look for all the spice that life can offer.    


  1. Hello LeAnn, I am featuring this great recipe on my Wednesday and wanderings! Thanks so much.

  2. Well, thanks. The commercial green sauce in the picture above is thinner than the sauce I made (sauce #2). The thinner sauce soaked up made everything moister. This time I used my homemade sauce; we ended up adding more salsa on the top when we ate it.