Stacked Tacos
This post may contain affiliate links. Read our disclosure policy.
These stacked tacos are a recipe I’ve been making for years, and they never fail to be a hit! I originally discovered this gem back in 1997 on a KSL noon news broadcast, where Alisa Bangerter shared it as one of her delicious meal ideas. Since then, she’s continued to share creative recipes and kitchen tips on KSL Studio 5, but this particular recipe has been a staple in my home from the moment I first made it.
One of the best things about this recipe? It makes a ton! I typically get two full meals from just one batch, which makes it perfect for meal planning or busy weeknights. To save time, I simply freeze the meat mixture in a sealed freezer bag, so I have a quick meal ready for another day when I need something effortless. If you want to stretch the recipe even further, you can stack two layers instead of three, allowing you to get three meals out of one recipe—talk about a time-saver!
While the original recipe called for corn tortillas, I’ve adapted it over the years to use flour tortillas instead. Although I love corn tortillas, I’ve found that the soft, chewy texture of flour tortillas works beautifully in this dish, making it feel heartier and more satisfying. The recipe itself is similar to a Mexican pizza, with layers of flavorful meat, melty cheese, and delicious toppings stacked together for an irresistible meal. Of course, you can always customize the toppings, but I think the ones included in the recipe are absolutely essential for that perfect bite.
Ingredients for Stacked Tacos
- GROUND BEEF
- TOMATO SAUCE
- CANNED DICED TOMATOES
- SALSA
- TOMATO SOUP
- TACO SEASONING
- FAJITA-SIZED FLOUR TORTILLAS
- SHREDDED CHEESE (I USE CHEDDAR)
- LETTUCE
- OLIVES
- SOUR CREAM
Instructions for Stacked Tacos
Brown the Beef & Prepare the Sauce: Start by browning the ground beef in a large skillet over medium heat, breaking it apart as it cooks. Once fully cooked, drain the excess grease to ensure a perfect consistency.
In a large soup pot, combine: tomato sauce for a rich base, diced tomatoes for texture, tomato soup to add depth, salsa for a fresh, zesty kick , and taco seasoning for bold Mexican-inspired flavors.
Stir well and add the browned ground beef, mixing it thoroughly into the sauce. Allow the mixture to simmer for about 1 hour, letting the flavors fully develop. The sauce will be soupy, which is perfect for layering over the crispy tortillas.
Crisp Up the Tortillas: In a skillet, heat a small amount of cooking oil over medium-high heat. Carefully pan-fry each tortilla, flipping until both sides turn golden brown and crisp. Transfer the tortillas to paper towels to drain excess oil. This step is key to creating that perfect crunch in every bite!
Assemble the Stacked Tacos
To serve, build each taco stack as follows:
1️⃣ Place a crispy tortilla on a plate.
2️⃣ Spoon ¼ cup of the saucy meat mixture over the tortilla.
3️⃣ Sprinkle with cheese for melty goodness.
4️⃣ Repeat the process two more times, stacking three layers total.
Once your taco stack is complete, top with fresh ingredients, such as shredded lettuce for crunch, sliced black olives for a salty contrast, and a dollop of sour cream for a creamy finish. This recipe makes 10 stacked tacos, perfect for feeding a crowd or saving leftovers for another meal.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes! The original recipe actually called for corn tortillas, but I’ve adapted it to use flour tortillas for a softer texture. If you prefer the traditional version, corn tortillas will work great—just make sure to pan-fry them until crispy before assembling the stacks.
How do I prevent the tortillas from getting soggy?
To keep the tortillas crispy, make sure to pan-fry them in hot oil until golden brown. Also, avoid overloading each layer with too much sauce, as this can make them too soft.
Can I make this recipe ahead of time?
Absolutely! You can prepare the saucy meat mixture ahead and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat on the stovetop and assemble the stacks fresh.
Can I freeze the meat mixture?
Yes! The saucy ground beef mixture freezes beautifully. Store it in a sealed freezer bag for up to 2 months. When ready to use, thaw overnight in the fridge and reheat before assembling the tacos.
How do I make this recipe stretch further?
If you want to extend the recipe, try making the stacks with two layers instead of three. This way, you can get three meals out of one batch instead of two! You can also use smaller street taco-sized tortillas.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to refresh the flavors.
FOR MORE RECIPES LIKE THIS, TRY:
Stacked Tacos
Real Mom Kitchen
Equipment
Ingredients
- 2 lbs ground beef
- 16 oz tomato sauce two 8 oz. cans
- 29 oz diced tomatoes two 14.5 oz cans (I like to use the diced tomatoes with stuff in them, I usually use the kind with the onion in them)
- 2 cups salsa I use mild, but adjust the spiciness to your liking by using medium or hot
- 10 ¾ oz condensed tomato soup
- 2 Tbsp taco seasoning
- 30 fajita sized flour tortillas
- shredded cheddar cheese
- chopped lettuce
- sliced olives
- sour cream
Instructions
- Brown ground beef in a skillet and drain.
- In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (the mixture will be quite soupy)
- Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.
- To serve: place a tortilla shell on each plate. add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream. Makes 10 stacked tacos.
