Taco Tortilla Stack

This Taco Tortilla Stack is like a delicious cheesy Mexican Lasagna. Layers of spicy ground beef, creamy guacamole and ooey gooey melty cheese are sandwiched between tortillas then baked in the oven. It’s easy to put together with little clean up and makes the perfect weeknight dinner for the whole family.

Are you crazy in love with Mexican food? How about easy to make and easy to clean up? Well then have I got the recipe for you! I’m a Mexican food lover and could eat it every day of the week. The first time I made this Taco Tortilla Stack I used leftover taco ingredients. My husband and I both loved it so much that I continue to make it at least once every month. After all, there has to be enough room for Chicken Enchiladas and Taco Stuffed Peppers each month too.

This taco stack goes together very quickly after the ground beef is cooked. And if you use a packaged guacamole and shredded cheese it goes together even faster! It’s just a matter of stacking all the ingredients, sandwiched by flour tortillas, although corn can be used if you need a gluten-free version, and then baking. It’s a glorious mixture of spicy beef and beans, creamy guacamole and plenty of cheese. This is comfort food at its best and absolutely perfect when served with an icy margarita! 🙂 

Variations

Exchange the ground beef for shredded chicken or ground turkey.

Need to be gluten-free? Change out the flour tortillas for corn tortillas.

Use refried beans in place of black beans.

Add corn and/or sliced peppers to the mix for an added veggie.

Time savers include packaged shredded Mexican blend cheese or shredding a block of cheddar or Monterey Jack. Using refrigerated packaged guacamole in lieu of making your own.

Don’t have taco seasoning? Make your own. Here’s a great recipe to check out from Gimme Some Oven.

Vary the heat by using a mild salsa for the least spice or up to a hot salsa for those that like heat.

If you love tacos and all things Mexican, you’ll love this easy to make, easy to cleanup, weeknight dinner tortilla bake. It takes just 15 minutes of prep and can even be made with leftovers from your taco night. It has a zingy flavor, is plenty filling and tastes great when served with sides of shredded lettuce, sour cream, a sprinkle of cilantro and green onions and a slice of lime. Enjoy!

More Mexican Deliciousness

Turkey or Chicken Chilaquiles

Taco Roll

Chipotle Chicken Quesadillas

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Recipe

5 from 2 votes

Print

Taco Tortilla Stack

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

This Taco Stack is like a cheesy Mexican Lasagna. Layers of ground beef, guacamole, tortillas & cheese make one easy, yummy weeknight dinner.

Course: Main Course

Cuisine: Mexican

Keywords: Mexican Tortilla Bake, Taco Tortilla Stack, Tortilla Stack Casserole

Servings: 6 servings

Calories: 545 kcal

Author: Linda Warren

Ingredients

• 1 pound ground beef
• 15 oz can black beans drained & rinsed
• 1 cup salsa mild, medium or hot
• 2 teaspoons taco seasoning
• 5 round flour tortillas best size to fit your cake pan or springform pan
• 1 cup guacamole
• 2 cups Mexican blend cheese
• Garnish: chopped cilantro sliced green onions, chopped lettuce, black olives, sour cream

Directions

1. Preheat oven to 350°F. Spray a springform or round cake pan with non-stick cooking spray.

2. Cook ground beef in large saucepan over medium-high heat until done. Drain fat.

3. Pour beef into a large bowl. Add black beans, salsa and taco seasoning. Mix well.

To assemble

1. Have guacamole, shredded cheese and tortillas easily accessible.

2. Lay the first tortilla in the bottom of the pan.

3. Spoon half of the cooked ground beef mixture on top of the tortilla. Top with a tortilla.

4. Spread tortilla with all of the guacamole. Top with another tortilla.

5. Sprinkle with half of the shredded cheese. Top with another tortilla.

6. Spoon the remaining ground beef mixture on top. Lay final tortilla on top.

7. Cover with foil and bake for 30 minutes.

8. Remove foil, top with remaining cheese and bake for 5 minutes more or until all the cheese is nice and melted. Optionally, you can also place under broiler for a few minutes to brown the cheese.

9. Remove from pan and cut into wedges sprinkled with chopped cilantro, sliced green onions and a dollop of sour cream.

Recipe Notes

Variations

• Exchange the ground beef for shredded chicken or ground turkey.
• Need to be gluten-free? Change out the flour tortillas for corn tortillas.
• Use refried beans in place of black beans.
• Add corn and/or sliced peppers to the mix for an added veggie.
• Time savers include packaged shredded Mexican blend cheese or shredding a block of cheddar or Monterey Jack. Using refrigerated packaged guacamole in lieu of making your own.
• Don’t have taco seasoning? Make your own. Here’s a great recipe to check out from Gimme Some Oven.
• Vary the heat by using a mild salsa for the least spice or up to a hot salsa for those that like heat.

Nutrition Facts

Taco Tortilla Stack

Amount Per Serving

Calories 545 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 14g70%

Cholesterol 89mg30%

Sodium 1065mg44%

Potassium 818mg23%

Carbohydrates 32g11%

Fiber 9g36%

Sugar 4g4%

Protein 30g60%

Vitamin A 515IU10%

Vitamin C 7mg8%

Calcium 329mg33%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.