Taco stacks recipe12/23/2023 Line a 9-inch round cake pan or cast-iron skillet tightly with foil and spray it with a nonstick spray. Kosher or coarse salt and freshly ground black pepperġ 1/2 cups corn kernels, fresh (from 1 to 2 ears), from 1 15-ounce can, drained, or frozen and thawedģ cups (about 2 3/4 ounces) rough-chopped spinach leavesĦ medium-size (8-inch) flour tortillas (although corn should work too)Ģ cups (8 ounces) shredded Monterey Jack or cheddar cheese (I used a mix)Ĭhopped fresh cilantro, sour cream and/or salsa for serving (optional) Serves 8 to 10 as an appetizer or light meal with a salad, 6 to 8 for dinnerġ tablespoon olive, vegetable, or canola oilġ fresh chile pepper, chopped small (optional)ġ 1/2 teaspoons chili powder (adjusted to taste)ġ can (14 ounces) or 1 1/2 cups chopped tomatoes, drained, with 1/3 cup juice reservedĢ cans (15.5 ounces each) black, red or kidney beans (or a mixture of any two), drained and rinsed Finally, should you wish to lightly fry your tortillas to a light crisp before you layer them, I’d expect them to get less soft when baked. A 5- or 6-high stack will go over the top of a standard cake pan, but if you’re nervous about spillover (a non-issue in a 9-inch pan), you can always bake it on a foil-lined tray. While you can use a fitted 8-inch cake pan if you have one, I have found that whatever bits of filling and/or cheese spill into the margins of a 9-inch cake pan are the most delicious parts - don’t you dare leave them in there. I made mine with 5 both times, but think 6 would be even nicer, so there’s less heavy filling between each, and have recommended this below. The original recipe calls for making this with 4 tortillas, or 4 layers. Six Months Ago: Takeout-Style Sesame Noodles with Cucumberģ.5 Years Ago: Zucchini Tomato and Rice GratinĤ.5 Years Ago: Corn Buttermilk and Chive PopoversĪdapted, just barely, from the Mom 100 Cookbook Seven years ago: Chicken Milanese + An Escarole Salad and Flaky Blood Orange TartĮight years ago: Rigatoni with Eggplant Puree and Candied Grapefruit Peels Six years ago: Mixed Citrus Salad with Feta and Mint and Edna Mae’s Sour Cream Pancakes Three years ago: Pasta and White Beans with Garlic-Rosemary Oilįour years ago: Cheddar Beer and Mustard Pull-Apart Breadįive years ago: Meatball Subs with Caramelized Onions Two years ago: Garlicky Party Bread with Cheese and Herbs One year ago: Charred Cauliflower Quesadillas And by no, I mean, seriously, I’m not fooling anyone. Does the fact that it’s also pretty - prettier even when you make it because you’re going to remember to line the pan with foil or use a springform so it comes out neatly - really matter? No. It has taken a level of self-control I succeed in employing nowhere else in my life to not make this at least once a month since, and it’s only the fact that my next book is not going to solely focus on taco tortes (though I would need little convincing at this point) that I’ve somewhat varied our diets since. I then decided that there’s no way you could fit all that in one little cake and did that charming thing I do when I cook but I’m too tired to cook where I point out all the ways it couldn’t possibly work and was definitely going to flop and instead, what went into the oven was an exactly perfect-as-written and what came out looked exactly like the photo and tasted even better than I could have dreamed. Regardless, I then looked for excuses not to make it, first arguing to no one in particular that there was no way it was nutritional enough to pass off as dinner, only to realize it contains nearly 4 cups of beans and 6 of vegetables. Sometime in the hazy weeks after bringing this bunny home from the hospital, I spied a version of the dish in Katie Workman’s Mom 100 Cookbook that stopped me in my tracks for all the reasons any recipe ever does: I was so hungry, and it was so pretty. Don’t worry, Deb is going to see the error of her ways in the next paragraph. I have forever seen recipes on TV and around the web for something called Mexican Lasagna, a giant layered casserole that contains pretty much everything we love and cannot get enough of - tortillas, beans, salsa, cheese and then some - but couldn’t bring myself to make one because I make bad decisions based on trivial things, such as the name, which made me cringe (must we blame the people of Naples or Mexico for the unholy ways we Frankenstein their cuisine?) and the fact that I hadn’t exactly run out of excuses to eat tortillas, beans, salsa and cheese yet and thus didn’t need to enlist another one.
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