Soft Taco Stacks

Southern Living
Makes 6 servings


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1 (16-ounce) can refried beans
9 (10-inch) flour tortillas, divided
1 (8-ounce) package shredded Mexican four-cheese blend
2 jalapeño peppers, seeded and chopped
1 1/2 cups chopped cooked chicken
6 green onions, sliced
1 1/2 cups shredded lettuce
1 (8-ounce) jar salsa
1 medium avocado, diced
2 medium tomatoes, seeded and chopped
1/3 cup chopped fresh cilantro


Spread beans on 1 side each of 3 tortillas; place tortillas, beans sides up, on a baking sheet. Sprinkle evenly with cheese and next 3 ingredients.

Bake at 350° for 15 minutes or until cheese melts. Remove from sheet.

Sprinkle 3 tortillas evenly with lettuce; top each with 1 tortilla. Spread each tortilla top with 2 tablespoons salsa, and sprinkle evenly with avocado, tomato, and cilantro; top with remaining 3 tortillas. Cut into quarters; serve with remaining salsa.

To lighten: Use fat-free refried beans and 2% reduced-fat cheese.

Created date

August 2002