Easy Mexican Tortilla Stack
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You are going to fall in love with this Easy Mexican Tortilla Stack—it’s comfort food with a fun twist! Think of it as a Mexican-inspired version of lasagna, where layers of tortillas, savory meat sauce, and gooey cheese come together in one hearty dish. The meat sauce is rich and flavorful, made with ground beef, cream of mushroom soup, enchilada sauce, and a kick of diced green chilies. If you’d like to lighten it up or change the flavor profile, you can easily swap the beef for ground turkey or chicken—both work beautifully.
Instead of traditional lasagna noodles, this recipe uses soft flour tortillas, which soak up the sauce and bake into tender, flavorful layers. And instead of ricotta, you’ll find creamy refried beans tucked between the layers, adding both texture and that unmistakable Mexican flair. To finish it all off, the stack is topped with melted cheese, fresh diced tomatoes, and a dollop of cool sour cream.
This easy dinner has quickly become a family favorite in my kitchen—it’s hearty, satisfying, and a fun change of pace from the usual taco night or enchiladas. It’s also a great make-ahead option for busy weeknights or casual gatherings, since you can assemble it in advance and bake when you’re ready. Serve it with a simple side salad or some Spanish rice, and you’ve got a complete meal that’s sure to please everyone at the table.
Ingredients for Easy Mexican Tortilla Stack
- GROUND BEEF
- LARGE FLOUR TORTILLAS
- CREAM OF MUSHROOM SOUP
- RED ENCHILADA SAUCE
- DICED GREEN CHILIES
- REFRIED BEANS
- COLBY AND MONTERREY JACK CHEESE
- TOPPINGS – LETTUCE, SOUR CREAM, TOMATOES
Instructions for Easy Mexican Tortilla Stack
Prepare the oven and pan – Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or similar casserole dish) and set aside.
Cook the meat sauce – In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess grease. Stir in the cream of mushroom soup, enchilada sauce, and diced green chilies. Let the mixture simmer for 5 minutes so the flavors blend together. (Tip: You can swap the beef for ground turkey or chicken if you prefer.)
Layer the stack – Place one flour tortilla on the bottom of the prepared baking dish. Spread a thin layer of refried beans over the tortilla, then spoon some of the meat sauce on top. Sprinkle with shredded cheese. Repeat the layers—tortilla, beans, meat sauce, cheese—until all ingredients are used, finishing with a tortilla topped generously with cheese.
Bake – Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve – Remove from the oven and let the stack rest for about 5 minutes before slicing. Top with diced tomatoes, a dollop of sour cream, and any of your favorite taco toppings like sliced olives, green onions, or fresh cilantro.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, you can! Corn tortillas will give the dish a slightly different texture and flavor. If you use them, consider lightly toasting or warming them first so they don’t break apart as easily when layered.
Can I make this ahead of time?
Absolutely. You can assemble the tortilla stack up to a day in advance, cover it tightly, and refrigerate it. When ready to serve, bake as directed, adding about 10 extra minutes to the cook time if it’s going into the oven cold.
What’s the best way to reheat leftovers?
Leftovers reheat well in the oven at 325°F until warmed through, or you can microwave individual slices for a quick meal.
Can I freeze this recipe?
Yes! Assemble the stack, wrap it tightly in foil, and freeze before baking. When ready, thaw overnight in the fridge and bake as directed..
What toppings go well with this dish?
Classic toppings like diced tomatoes, sour cream, green onions, olives, avocado, or fresh cilantro all work beautifully. You can also serve it with salsa or guacamole on the side.
Is this spicy?
The spice level depends on the enchilada sauce and green chilies you use. For a milder version, choose mild enchilada sauce and chilies; for more heat, go with medium or hot varieties.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Mexican Tortilla Stack
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 6 large flour tortillas burrito size cut in half
- 10 oz can cream of mushroom soup
- 10 oz can red enchilada sauce
- 4 oz can diced green chilies
- 15 oz refried beans
- 2 cups Colby & Monterey Jack cheese
- lettuce diced tomato, and sour for topping
Instructions
- Preheat oven to 375 degrees.
- In a large skillet, brown beef over medium heat until fully cooked. Drain of any grease.
- Add the cream of mushroom soup, enchilada sauce and diced green chilies to the ground beef. Stir and cook about 5 minutes until heated through. Remove from heat and cool slightly.
- Spray a 9×13 inch baking pan with non-stick cooking spray. Lay 4 tortilla halves onto the bottom of the pan with the rounded side facing the center. Spread half of the refried beans evenly over the tortillas. Then spread half of the beef mixture evenly over the beans.
- Layer 4 more tortilla halves over the meat, then spread with the last half of the beans. Top beans with the reamining beef mixture. Then top with the remaining tortilla halves over the top. Sprinkle the cheese evenly over the tortillas.
- Bake, uncovered, at 375 degrees for 25 minutes or until hot and bubbly. Remove from oven and let stand 5 minutes before slicing.
- Top each serving with shredded lettuce, disced tomato, and a dallop of sour cream. Serves 8.
Nutrition
This recipe is adapted from Life in a Lofthouse.
