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Nutrition Facts
Serving Size 257 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 940 mg 39%
Total Carbohydrate 24 g 8%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 14 g
Vitamin A 6% Iron 6%
Vitamin C 0% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Tortilla Stacks
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 olive oil cooking spray
12 Oz H-E-B® Seasoned Beef Skirt
15 Oz black beans, drained and rinsed
11 Oz no salt whole kernel corn, drained
4 1/2 Oz diced green chilies
15 Oz enchilada sauce, medium
8 Oz Monterey Jack cheese, shredded
12 yellow corn tortillas
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Heat oven to 425°F.
Spray a large baking sheet with non-stick spray.
Heat fajitas in microwave according to package directions, then cut into bite-sized pieces.
Combine beans, corn and green chiles in a medium bowl.
Spread 2 tablespoons enchilada sauce, 1/4 cup fajita pieces, 1/4 cup bean mixture on each tortilla and sprinkle 1/4 cup cheese on top.
Lay a second tortilla over cheese on each stack, then repeat layering process for rest of tortillas.
Lay tortilla stacks on prepared baking sheet about 4 inches apart, and bake 12 to 15 minutes.



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