Nacho's Stack

Description:
Dinner last night....The picture doesn't really do this dish justice, but with flat camera batteries had to resort to a mobile phone pic. If you make Nacho's you basically don't need a recipe, just make your usual Nacho mixture & instead of piling it onto a bunch of corn chips you layer it between burritos or tortilla's. You may wish to try it the way I make it, I think the sour cream/cheese layer makes this dish special.


Ingredients:
The quantities below are for a 3 layered stack. I make my layers quite thick, sometimes I make the stack higher so I just increase the ingredients proportionally.

You will need :-

- A springform cake tin
- 4 burritos or flour tortillas the same size as the base of the cake tin. (trim them down if they are larger)
- 400-500 gms of beef minced
- 225 gm tin of refried beans
- 300 gm jar of chunky tomato salsa (I use a hot one)
- 150-200 gms grated cheddar
- 300 ml sour cream
- 130 gm can sweet corn kernels, drained (optional ; if I'm making this for Lee I don't add this ingredient as he's not a fan)
- 55 gm packet of corn chips


Directions:
Preheat oven to 210 c
Grease springform cake tin

Heat the burritos by either wrapping them in foil & putting them in the oven for 5 mins or in the microwave, as per the instructions on the packet.

Meanwhile brown the mince in a tablespoon of oil in your skillet. Then add the refried beans & salsa and stir through. Simmer gently for approx 10 minutes.

Place the sour cream in a bowl & microwave for approx 30 seconds. Add the corn & stir in the grated cheese, reserving about 50 gms.

Now you can start putting together your stack.
Place a burrito in the base of the cake tin & spread half of the mince/bean mixture evenly.
Top with another burrito.
Spread the sour cream/cheese mixture next. I use 90% of the mixture in this layer, just leaving a small amount for the stack topping.
Top with another burrito.
Spread the rest of the mince/bean mixture to make this layer.
And yes you guessed it, top with another burrito.

Spread the remaining sour cream mixture thinly across the last burrito and then arrange the corn chips on top. Sprinkle the reserved grated cheese over the corn chips. (I usually also add a little grated parmesan)

Cover with foil & bake for approx 15 mins, or until heated through. I like to lightly brown the top of the stack so I throw it under the grill for a few minutes.

Allow the stack to cool for 10 minutes before removing it from the cake tin & serve by cutting it into wedges ( a serrated knife works well )

You can garnish it with chopped coriander & serve with an extra dollop of sour cream & salsa. Sometimes I like to team this dish up with my home made guacamole.