This Taco Stack is a super-easy meal and also one of my family’s favorites. It only has a handful of ingredients, all of which you probably already have on hand, which makes it convenient to make in a pinch. It reheats really well and can also be adapted into a freezer meal for an even faster version on busy nights when your family is in a rush.
Taco Stack Ingredients:
1 pound ground beef (you can also use ground turkey)
1 medium onion, chopped
1 15-oz. can diced tomatoes
1 can tomato sauce
1/2 package taco seasoning (or more, to taste)
12 corn tortillas
*TIP: To make it even easier, use 2 1/2 cups of salsa in place of the onion, diced tomatoes and tomato sauce. Improvise according to what you already have on hand in your pantry and in the refrigerator. Green onions and cilantro also taste great when added to the mix. If you don’t have a packet of taco seasoning, use a mix of cumin, onion powder, garlic powder and chili powder to taste. Go light, as you cant take away the seasoning, but you can add it.
Taco Stack Instructions:
Brown ground beef or ground turkey with onion in a 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 well with a big green salad.
Taco Stack Freezer Meal Adaptation:
These taco stacks can be frozen for later, too – so double your batch to have another meal for later on. 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. Use a Sharpie to mark the date on the aluminum foil. Lay out another piece of aluminum foil and make the second taco stack and so on.
To serve, thaw in the refrigerator and bake at 350 degrees for 20-25 minutes or until cheese is melted.