Ingredients
1 pound ground beef2 to 3 garlic cloves, minced1 can (16 ounces) baked beans1 can (14-1/2 ounces) stewed tomatoes, undrained1 can (11 ounces) whole kernel corn, drained1 can (4 ounces) chopped green chiles1/4 cup barbecue sauce4-1/2 teaspoons chili powder1-1/2 teaspoons ground cumin4 flour tortillas (10 inches)1-1/3 cups shredded pepper jack cheeseOptional: Shredded lettuce, chopped red onion, sour cream and chopped tomatoes
Preparation
In a large skillet, cook beef until meat is no longer pink; crumble beef; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced.
Coat a large deep skillet with cooking spray. Place 1 tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.
