Best 12 Tortilla Stack Recipes

CHUCK WAGON TORTILLA STACK

Steps:

• In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.

VEGETARIAN TORTILLA STACK

Steps:

• Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

BEEF TORTILLA STACK

Steps:

• In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
• Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
• When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
• In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
• Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
• On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
• Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
• To serve, slice as you would a cake. Serve and enjoy.

VEGETABLE TORTILLA STACK

Steps:

• In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.

GARLIC ONION TORTILLA STACK

Steps:

• In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
• Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
• Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
• Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
• Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
• Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
• Serve with the dipping sauce and enjoy!

POTLUCK HAM TORTILLA STACK

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and Italian dressing until smooth. Stir in green pepper, onions and olives. , Spread about 1/2 cup over one tortilla. Top with a seventh of the ham. Repeat six times. Top with remaining tortilla. Cover and chill overnight. Cut into wedges.

BAKED TORTILLA BEEF STACK

Steps:

• Preheat Oven to 200*c.
• Heat Oil in a large heavy-based pan, cook onion until tender, then add mince and cook until well browned.
• Add 2/3 of the salsa and sprinkle taco seasoning mix over meat. Stir, bring to the boil, reduce the heat and simmer for 10 minutes.
• Brush a 29cm x 23cm lasagne-type dish with oil. Place a little of the meat sauce in the base, top with tortillas, then layer more meat sauce, spinach and tortillas.
• Spread remaining salsa over tortillas. Grate and sprinkle with cheese and bake gor 25-30 minutes or until cheese is melted and golden brown.
• Allow to stand for 10 minutes before cutting.
• Serve with a green salad.

MEXICAN RICE AND BEEF TORTILLA STACK

Steps:

• In medium skillet, heat oil over high heat. Add onion and cook for 5 minutes until soft. Add ground beef and brown; drain excess grease. Add water, diced tomatoes, rice and contents of seasoning packet. Bring to a boil. Reduce heat to low-boil, cover and cook for 25 minutes. Remove from heat, uncover and let stand 5 minutes. Preheat oven to 350° F. On baking sheet, place first tortilla. Put 1/3 of rice mixture on tortilla and spread to 1/2" of edge. Sprinkle with 1 cup cheese. Repeat with remaining tortillas, rice mixture and cheese. Bake for 10-15 minutes. Remove from oven. Cut into quarters and serve with sour cream and avocado garnish.

HAM TORTILLA STACK

Steps:

• In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, red pepper, onions and olives. Spread over nine tortillas. Make three stacks of three tortillas each; top each stack with a plain tortilla. Cover and refrigerate for 8 hours or overnight. Cut into wedges. Serve with salsa.

HAM TORTILLA STACK

Steps:

• In a large mixing bowl, beat the cream cheese, mayo and Italian dressing until smoothe. Stir in green pepper, onions, and olives. Spread about 1/2 cup over one tortilla. Top with a seventh of the ham. Repeat six times. Top with remaining tortilla shell. Cover and chill overnight. Cut into wedges.

CHEESE TORTILLA STACK

Steps:

• Lightly grease 2 pie plates. Place tortilla in pie plate. Sprinkle with 1/8 of the remaining ingredients. Top with another tortilla. Repeat layers using 4 tortillas. Place 5th tortilla on stack and brush with margarine. Make another stack. Bake uncovered in 400*F oven until browned, about 25-30 minutes. Cut into wedges.

TORTILLA STACK

Steps:

• 1. Crumble one-fourth of ground beef into bottom of slow cooker.
• 2. Top with one-fourth of tortilla wedges.
• 3. In small bowl, combine soup and taco mix.
• 4. Spread one-fourth of soup mixture over tortillas in pot.
• 5. Sprinkle with one-fourth of tomatoes.
• 6. Repeat layering until all ingredients are in pot.
• 7. Cover and cook on low 4-5 hours.
• 8. Spoon onto indiviual plates.
• 9. Top each serving with sour cream, shredded lettuce, green onions, bell pepper and avocado.