Best 12 Tortilla Stack Recipes

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Are you craving a delightful and versatile dish that will tantalize your taste buds and offer endless creative possibilities? Look no further than the remarkable tortilla stack, a culinary masterpiece that combines crispy tortillas, layers of flavorful fillings, and a symphony of textures and flavors. Whether you're hosting a casual get-together, preparing a family meal, or seeking a quick and satisfying lunch option, the tortilla stack rises to the occasion, promising an unforgettable gastronomic experience.

Here are our top 12 tried and tested recipes!

CHUCK WAGON TORTILLA STACK



Chuck Wagon Tortilla Stack image

Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (16 ounces) baked beans
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup barbecue sauce
4-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
4 flour tortillas (10 inches)
1-1/3 cups shredded pepper jack cheese
Shredded lettuce, chopped red onion, sour cream and chopped tomatoes, optional

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.

Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.

VEGETARIAN TORTILLA STACK



Vegetarian Tortilla Stack image

"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 teaspoons olive oil
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 cups salsa
5 flour tortillas (8 inches)
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup pickled jalapeno slices
5 tablespoons sliced ripe olives

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.

Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.

VEGETABLE TORTILLA STACK



Vegetable Tortilla Stack image

"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 stacks (4-6 servings each).

Number Of Ingredients 11

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1 small onion, chopped
2 tablespoons canola oil
1/2 cup picante sauce
1 package (16 ounces) frozen broccoli-cauliflower blend
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

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.

Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.

BEEF TORTILLA STACK



Beef Tortilla Stack image

Tried and true. I used to make this all the time and recently I realized I hadn't made it in a while, so I decided to make it. My daughter ooo'd and aww'd and asked what was wrong with me because I hadn't made it in so long. She claimed it was her favorite dish I've made. It is essential to shred the meat as the liquid will absorb into the crevices of the shreds, otherwise leaving it in chunks will be more runny. To save time, I've normally completed the cooking of the meat the day before and I finish it off the next day. Voila, it's done. I think I found this recipe in Good Housekeeping magazine, but I can't quite recall. I have changed it through the years, adding my own tweaks.

Provided by ForeverMama

Categories     Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons vegetable oil
1 1/2 lbs boneless beef chuck shoulder steak
1 large onion, diced
1 (1 1/4 ounce) package taco seasoning mix
1 teaspoon salt
1/2 teaspoon pepper
2 cups water
4 flour tortillas, 8 inch
1 ripe medium avocado, chopped into 1/2 inch chunks
1 -2 ripe medium tomatoes, chopped into 1/2 inch chunks
1 (8 ounce) container sour cream
1 (8 ounce) jar salsa or 1 (8 ounce) jar picante sauce

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.

GARLIC ONION TORTILLA STACK



Garlic Onion Tortilla Stack image

The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!

Provided by Sharon123

Categories     Grains

Time 1h

Yield 6-8

Number Of Ingredients 12

2/3 cup canola oil (or other mild oil)
4 cups red onions, diced small (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
3/4 cup roasted garlic
5 tablespoons parmesan cheese, grated
1/4 cup mayonnaise
3 tablespoons minced cilantro
kosher salt
fresh ground black pepper
12 (8 inch) flour tortillas
2 tablespoons balsamic vinegar

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!

Nutrition Facts : Calories 759.8, Fat 43.3, SaturatedFat 8.8, Cholesterol 21.5, Sodium 855.1, Carbohydrate 80.7, Fiber 5.7, Sugar 12.5, Protein 13.3

POTLUCK HAM TORTILLA STACK



Potluck Ham Tortilla Stack image

"This recipe was in a cookbook my mom gave me when I got married," recalls Eileen Stegall of Omaha, Nebraska. "I have added a few of my own touches. When I take it to a potluck, I always get requests for the recipe."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 20 servings.

Number Of Ingredients 9

3 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1/4 cup Italian salad dressing
1 medium green pepper, finely chopped
3 green onions, finely chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
1/3 cup pimiento-stuffed olives
8 flour tortillas (10 inches)
2-1/4 pounds shaved deli ham

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.

Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 1045mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 12g protein.

BAKED TORTILLA BEEF STACK



Baked Tortilla Beef Stack image

Make and share this Baked Tortilla Beef Stack recipe from Food.com.

Provided by Miss_Tinkabell

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, finely chopped
1 kg premium beef mince
600 g salsa
1 (1 1/4 ounce) package taco seasoning
240 g burrito-size flour tortillas
450 g frozen spinach (thawed)
1 cup tasty cheese
green salad, to serve

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



MEXICAN RICE AND BEEF TORTILLA STACK image

Categories     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 9

One 6 oz. package Farmhouse® Mexican Rice
1 Tablespoon oil
1 cup onion, chopped
1 lb. lean ground beef
1-1/2 cups water
One 14.5 oz. can diced tomatoes, undrained
3 cups grated cheddar and Monterey jack cheese mix
Three 12" flour tortillas
Sour cream and sliced avocado for garnish

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



HAM TORTILLA STACK image

Categories     Appetizer

Yield 20 slices

Number Of Ingredients 9

3 pkgs. (8 oz. each) cream cheese, softened
2/3 cup mayonnaise
1/4 cup Italian salad dressing
1 medium green pepper, finely chopped
3 green onions, finely chopped
1 can (2 1/4 oz.) chopped ripe olives, drained
1/3 cup chopped stuffed olives
8 flour tortillas (10")
2 1/4 lbs. shaved deli ham

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.

HAM TORTILLA STACK



Ham Tortilla Stack image

This tasty appetizer is considered my specialty- I'm asked to make it whenever we have a sizable get-together. It has crunchy colorful peppers and a creamy ham filling tucked between tortillas.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 pound ground fully cooked ham
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
12 flour tortillas (7 inches)
Salsa or picante sauce

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.

Nutrition Facts :

TORTILLA STACK



Tortilla Stack image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 11

1.5 lb lean ground beef
corn tortillas, cut in 6 wedges
1 can(s) cheddar soup, condensed
1 pkg taco seasoning
3 tomatoes, chopped
GARNISH INGREDIENTS
1/4 c sour cream
2 c lettuce, shredded
1/4 c chopped green onion
1 red bell pepper, chopped
1 avocado, chopped

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.

CHEESE TORTILLA STACK



CHEESE TORTILLA STACK image

Categories     Cheese     Appetizer     Dinner

Number Of Ingredients 8

10 each flour tortillas
1/2 pound Monterrey jack cheese -- shredded
1/2 pound Cheddar cheese -- shredded
1 can green chilies -- diced
2/3 cup green onions -- thinly sliced
1/2 can ripe olives -- pitted and sliced
Salsa
2 tablespoons margarine -- melted

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.

Tips:

  • Choose the Right Tortillas: Opt for high-quality corn or flour tortillas that are pliable and won't break easily when rolled or stacked.
  • Prep Your Tortillas: To make your tortillas more flexible and prevent them from cracking, warm them up by briefly heating them in a skillet or microwave.
  • Don't Overfill: When filling your tortilla stacks, avoid overstuffing them to prevent them from becoming too bulky and difficult to handle.
  • Layer Your Ingredients Wisely: Start with a sturdy base like beans, rice, or roasted vegetables, then add layers of protein, flavorful sauces, and fresh toppings.
  • Secure Your Stacks: To keep your tortilla stacks intact, use toothpicks or skewers to secure them, especially if they are tall or have multiple layers.
  • Garnish Generously: Finish your tortilla stacks with a sprinkle of herbs, a drizzle of sauce, or a dollop of sour cream to add extra flavor and visual appeal.

Conclusion:

Tortilla stacks are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With endless possibilities for fillings and toppings, you can customize them to suit your preferences and dietary needs. Whether you're craving a hearty and savory meal or a light and refreshing snack, tortilla stacks are a delightful option that combines the flavors and textures of Mexican cuisine into a fun and portable package. So next time you're looking for a creative and satisfying meal, give tortilla stacks a try - you won't be disappointed!

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