1

lb.

ground Beef

2-3

cloves

Garlic, minced

1

can(16 oz)

Baked Beans

1

can (14 1/2oz)

stewed Tomatoes, undrained

1

can (11 oz)

whole kernel Corn

1

can (4oz)

chopped Green Chilies

1/4

c.

Barbecue Sauce

4 1/2

tsp.

Chili Powder

1 1/2

tsp.

ground Cumin

4

10" Tortillas

1 1/2

c.

shredded pepper jack, cheddar or Monterey Jack cheese

shredded lettuce, Sour Cream

chopped red onion, chopped tomatoes

In a skillet, cook beef and garlic until meat is no longer pink; drain.

Add 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 nonstick cooking spray. Place one tortilla in skillet; spread with 1 1/2 c. meat mixture. Sprinkle with 1/3 c. of cheese.

Repeat layers three 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.