Burrito Stack

From the Canadian Living Magazine Test Kitchen "Try this warming meal with creamy sliced avocado on the side"

• Ready In: 40 mins
• Serves: 4

Ingredients

• 12  ounces lean ground beef
• 1  onion, chopped
• 4  garlic cloves, minced
• 4  teaspoons chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 3⁄4 cup salsa
• 4  large flour tortillas
• 1  cup cheddar cheese or 1  cup monterey jack cheese, shredded
• 1⁄2 cup light sour cream
• 1  cup lettuce, shredded

Directions

1. In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
2. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
3. In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
4. Add beef mixture; stir to blend.
5. Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
6. Repeat layers twice.
7. Top with remaining tortilla and cheese.
8. Bake in 450°F oven until cheese is melted, 10 minutes.
9. Slice into wedges; top with sour cream, lettuce and remaining salsa.