Stacked Tacos

5 from 2 votes

These Stacked Tacos are a delicious twist on classic tacos, featuring layers of crispy tortillas, saucy seasoned ground beef, and melty cheese. The bold flavors come together in a hearty, satisfying dish that’s easy to customize with fresh toppings like lettuce, olives, and sour cream. Perfect for meal prep, this recipe makes a large batch, allowing you to enjoy leftovers or freeze portions for an effortless future meal!

Course Main Dish

Cuisine Mexican

Keyword beef, ground beef, taco stack, tacos

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 567kcal

Author Laura

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.

Notes

*The saucy meat mixture freezes well. I use half for one meal and freeze the other half for another night.

Nutrition