Taco Stack is a super easy meal that is one of my family’s favorites. It only has a handful of ingredients, all of which are probably already on hand. It reheats really well and can also be adapted into a freezer meal for an even faster version on a busy night.
Taco Stack Ingredients
1 pound ground beef
1 medium onion, chopped
1 can diced tomatoes
1 can tomato sauce
1/2 package taco seasoning (or more, to taste)
12 corn tortillas
Taco Stack Instructions
Brown ground beef with onion in skillet; drain fat. Add canned tomatoes, tomato sauce and taco seasoning. Stir and cook over medium heat until heated through.
Place 1/4 c. meat mixture in bottom of a 9×13 baking dish. Place two tortillas side by side on meat mixture. Top each tortilla with some meat mixture and shredded cheese. Repeat layers until each stack contains 6 tortillas layered with meat and cheese. Bake at 350 degrees for 20-25 minutes or until cheese is thoroughly melted. Cut each stack into quarters.
Serve with sour cream and green onions or other taco fixings, if desired. This meal also goes great with a big green salad.
Freezer Meal Adaptation
Place a layer of aluminum foil in your 9×13 baking dish before making the stack. Make just ONE Taco Stack in the center of the foil. When it is finished, wrap up the aluminum foil around the Taco Stack for freezing. Lay out another piece of aluminum foil and make the second Taco Stack.
To serve, thaw in the refrigerator and bake at 350 degrees for 20-25 minutes or until cheese is melted.
Recipe originally posted on the Mommysavers Frugal Message Board.