Tortilla Stack

Lightly brush both sides of each tortilla with vegetable oil. Spray a large skillet with non-stick cooking spray. Fry tortillas in a single layer over medium-high heat for 10-15 seconds per side or until golden brown, pressing down bubbles with a spatula. Place them on a paper towel and pat off any excess oil, if necessary.

Preheat oven to 350 F.

For the filling: In the same large skillet, heat the vegetable oil over medium heat. Sauté the onion and pepper until crisp tender. Add the minced garlic and cook for 30 seconds. Stir in the sliced pork (or whatever meat you choose to use), chili powder, cumin, oregano and black pepper; cook and stir until mixture is coated with spices, about 2 minutes.

In a small bowl, combine the sour cream, green chiles and chopped cilantro; stir until well combined.

Spread about 2 tablespoons of the refried beans over 1 tortilla then place it in a 9″ springform pan. Top the refried beans with 1/4 of the pork/vegetable mixture, then spread about 1 1/2-2 tablespoons of the sour cream mixture over the top of the pork. Top the sour cream with some of the chopped tomatoes, then sprinkle with 1/4 cup of the shredded cheese.

Repeat the layers, ending with a tortilla. Press down lightly on the top of the stack to adhere each layer.

Bake in a preheated 350 F oven for 10-15 minutes or until filling is heated and cheese is melted. Sprinkle the remaining cheese over top; return to the oven and bake at 350 F for 5 minutes or until cheese is melted. Remove from oven.

Remove the side of the pan and let the stack sit for 5 minutes before slicing into wedges. Garnish each slice with any of the leftover sour cream/green chile/cilantro mixture or plain sour cream, chopped tomatoes and sliced green onions.

Recipe adapted from Recipeland.