Tower fuss-free alternative to individual tacos

Phyllis Pellman Good is known for her easy slow cooker recipes.

Now she’s added a new line of cookbooks to her repertoire. The “Fix-it and Enjoy-it Cookbook” will appeal even to those who don’t have a lot of confidence in the kitchen. It’s packed with pass-along recipes that call for common ingredients and everything can be made quickly on the stovetop or in the oven.

Here’s a recipe from the book:

Taco Tortilla Tower

From Christine Lucke, Aumsville, Ore., which appears in “Fix-it and Enjoy-it Cookbook”

1 pound ground beef

Half an envelope dry taco seasoning mix

1/2 cup chopped onions

1 (16-ounce) can refried beans

1/2 cup sour cream

5 (10-inch) flour tortillas

2 cups shredded cheddar cheese

1 (6-ounce) can sliced black olives, drained

1/4 cup sliced green onions

Vegetable oil

2 cups shredded lettuce

1 medium-sized tomato, chopped

Sour cream

Salsa

In a large skillet, brown ground beef. Drain off drippings.

Stir in taco seasoning and chopped onions. Cook until onions are transparent. Remove from heat.

Add refried beans and sour cream. Mix well.

Place one tortilla on pizza pan or stone. Spread one-quarter of meat mixture over the tortilla. Sprinkle with 1/2 cup cheese and one quarter olives and green onions.

Place another tortilla on top. Repeat layering 3 more times. Top with remaining tortilla. Brush with vegetable oil for a crunchy top.

Bake at 375 degrees for 20 to 30 minutes or until bubbly and browned.

Slice into 6 wedges. Pass shredded lettuce, chopped tomato, sour cream and salsa as toppings.

Note from author: I like this recipe because you can make it ahead, bake it and serve it without the fuss and flurry of making tacos for each person.

Yield: 6 servings

Approximate nutrition per serving: 639 calories, 31 grams fat (15 grams saturated, 45 percent fat calories), 36 grams protein, 52 grams carbohydrate, 81 milligrams cholesterol, 8 grams dietary fiber, 1,145 milligrams sodium.