We are crazy about Mexican food at our house and are always trying new recipes. 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This stack of tortillas with all the different fillings really hits the spot!—Anna Mae Ackerman, Spearville, Kansas\r\n","recipeIngredient":["1 pound ground beef","7 flour tortillas (10 inches)","1 jar (8 ounces) taco sauce","1 large onion, chopped","2 cups shredded cheddar cheese","1 can (16 ounces) refried beans","1 can (2-1\/4 ounces) sliced ripe olives, drained","1 can (4 ounces) chopped green chiles","1 cup sour cream","1 large green pepper, chopped","2 cups shredded Monterey Jack cheese","1 can (8 ounces) enchilada sauce","Optional: Shredded Monterey Jack and cheddar cheeses"],"recipeInstructions":[{"@type":"HowToStep","text":"In a skillet, brown ground beef until no longer pink; drain fat."},{"@type":"HowToStep","text":"Meanwhile, place 1 tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. Top with second tortilla and press gently; layer half of the refried beans, olives and chiles. Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. On the fifth tortilla, layer remaining beans, olives and chiles. On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. Top with last tortilla; spread with enchilada sauce."},{"@type":"HowToStep","text":"Bake at 350\u00b0 for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brossi"},"reviewBody":"Very nice dish. I also made this in a springform pan which worked out perfect. Didn't use the canned chillies as my husband doesn't like hot dishes. Also omitted the olives. Flavour was lovely. Will make this again. Might add a little taco seasoning to beef next time. Thanks for a great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Medic 716","givenName":"Medic","familyName":"716"},"reviewBody":"Made exactly to the recipe. Really liked the flavors to this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dagny21"},"reviewBody":"Oh man. We LOVE this at our house. My husband can't get enough of it. Very very yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mkaskela"},"reviewBody":"The whole family really enjoyed this! It was super easy to prepare ahead and put in the fridge to bake right before dinner. I used my Dutch oven & it was the perfect size. The only thing I altered from the recipe, was that I omitted the olives.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ksb223"},"reviewBody":"I didn't have a large enough casserole dish so I made it in a 11\" springform pan. Make sure to let it rest 10 minutes before releasing the spring so it doen't ooze all over! The layers make it fancy enough to serve to company.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"toriesmom"},"reviewBody":"This is one of our favorite recipes, only thing I do cook the onion with the ground beef becasue I found the onion would not cook enough for our taste. I also have substituted chicken for ground beef, just cook it cut it up and saute it with the onions before layering.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"5908","romance_copy_dek":"We are crazy about Mexican food at our house and are always trying new recipes. 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