Ingredients:

1/2 c. Ortega Salsa (any variety)
1/4 c.p sour cream
1/2 c. finely chopped cooked chicken
8 8-inch Ortega Soft Tortillas
1/2 c. guacamole
1/3 c. Ortega Refried Beans
6 T. (1 1/2 ounces) shredded Cheddar cheese
2 T. chopped cilantro

Instructions:

Heat oven to 350°F.

Mix 1/4 cup salsa, sour cream and chicken in small bowl.

Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.

Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.

Bake 8 to 10 minutes until cheese is melted and filling is hot.

Sprinkle with cilantro. Cut each stack into 8 wedges.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com

All materials are courtesy of Ortega.

This farm news was published in the August 9, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.