Mexi-Stack

• 1 lb lean ground beef
• 1 12 teaspoons cumin
• 1 teaspoon garlic
• 1 teaspoon beef bouillon
• 2 tablespoons chili powder
• 2 tablespoons onion flakes
• 1 14 cups hot water
• 1 (10 ounce) can mexicorn (drained)
• 1 (15 ounce) canzesty fat-free refried beans
• 2 teaspoons cumin
• 12 cup sour cream
• 2 cups shredded colby-monterey jack cheese
• 50 inches flour tortillas
• lettuce
• tomatoes
• salsa
• guacamole
• sour cream
• black olives

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 375F 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.

lean ground beef, cumin, garlic, beef bouillon, chili powder, onion flakes, water, mexicorn, beans, cumin, sour cream, colbymonterey, flour tortillas, tomatoes, salsa, guacamole, sour cream, black olives

Taken from www.food.com/recipe/mexi-stack-69738 (may not work)