Easy Mexican Tortilla Stack
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You are gonna love this easy Mexican tortilla stack. It’s like a Mexican lasagna. There is a meat sauce and cheese layered in there. The meat sauce includes ground beef, cream of mushroom soup, enchilada sauce, and diced green chilies. If you don’t want to use ground beef, you can always us a pound of ground turkey of chicken.
Instead of noodles, you use flour tortillas. Instead of ricotta cheese, you have refried beans layered in there. Finally, to finish it all off, you top it with shredded cheese, diced tomatoes, and sour cream. This has turned into a new familly favorite. It’s a great change from tacos or enchiladas.
Easy Mexican Tortilla Stack
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- 6 large flour tortillas burrito size cut in half
- 1 10 oz can cream of mushroom soup
- 1 10 oz can red enchilada sauce
- 1 4 oz can diced green chilies
- 1 15 oz can 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.
This recipe is adapted from Life in a Lofthouse.
