Monday, May 17, 2010

Tortilla Stack Recipe

From my momma...

Tortilla Stack

Makes 4 large servings

1 Tbsp vegetable oil
1 lb lean ground beef
1 medium-size onion, chopped
1 large green pepper, seeded & chopped
1 tsp ground cumin
1 jar (16-oz) black bean & corn salsa (Newman’s Own)*
5 flour tortillas (8-inch)
2 cups shredded Mexican cheese blend

*May substitute canned black beans and small can of corn mixed with picante sauce.

Heat over to 350 degrees. Heat oil in a large, non-stick skillet over medium-high heat. Add beef, onion, green pepper, and cook 6 minutes; drain. Stir in the cumin and cook 1 minute. Stir in salsa and heat through.

Coat a 9-inch springform pan with nonstick cooking spray. Place 1 tortilla in bottom of pan and top with a heaping cup of meat mixture. Sprinkle meat with ½ cup cheese, top with another tortilla, pressing down gently. Repeat layers three more times. Place springform pan in oven and bake at 350 degrees for 30 minutes. Let stand five minutes before slicing and serving.

Serve with salsa and sour cream if desired.  (I'd also add cilantro to this recipe because I love it!)


  1. Oh this sounds so great and I love that its sliced. Going to make this one. Thank you.

  2. If this is anything like the Taco Bell Soup, it's going to be a new staple around here. Sounds so easy and yummie. By the way, our friends, The Hornest Nest, love the veggie T.B. soup. Not the same to me, but they loved it and took some home. Thanks again lifesaver.


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