Mexi-Stack

My own concoction of a layered Mexican Pizza. Its basically taco meat, beans, and the fixings...but its a big hit with my family.

• Ready In: 50 mins
• Serves: 6

Ingredients

• FOR MEAT

• 1  lb lean ground beef
• 1 1⁄2 teaspoons cumin
• 1  teaspoon garlic
• 1  teaspoon  beef bouillon
• 2  tablespoons chili powder
• 2  tablespoons  onion flakes
• 1 1⁄4 cups hot water
• 1 (10 ounce) can  mexicorn (drained)
• 1 (15 ounce) can  zesty  fat-free refried beans
• 2  teaspoons cumin
• 1⁄2 cup sour cream
• 2  cups  shredded colby-monterey jack cheese
• 50  inches flour tortillas
•  lettuce
•  tomatoes
•  salsa
•  guacamole
•  sour cream
•  black olives

Directions

1. Brown meat, and drain.
2. Add seasonings and water.
3. Simmer, stirring occasionally for 15 minutes or until water has evaporated.
4. Add drained Mexicorn, and set aside.
5. Combine beans, cumin, and sour cream.
6. Spray an 11 inch springform pan with Pam, and place a tortilla inside.
7. Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
8. Top with another tortilla, and repeat all steps.
9. Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375°F for 25 minutes, or until top tortillas is golden brown.
10. Let sit for about 5 minutes to set.
11. Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.