Cheesy Mexican Beef & Bean Tortilla Stacks

5+m
Prep Time
55-60+m
Cook Time
1h
Ready In


"Basically this is what I call a 'Pantry Meal.' There is not too much work to this cheesy-delicious dish; but, it always comes out great. This makes 2 large tortilla stacks; which I normally cut in 4 wedges each ... depending on what else you serve with the dish. So, it feeds a crowd. Also, it depends on what size tortillas you use. Toppings can be - black olives, sour cream, avocado, pickled jalapenos, etc.; and, usually I serve the wedge on a bed of greens. Now obviously, you can really add whatever you like; depending on your tastes. I use a mix of sharp cheddar and monterey jack cheese; and, a mix of green and red salsas - but again ... use this basic recipe; and, make it your own. Also, I like mine cheesy ... but, you can cut back on the cheese if you want. As mentioned - make it your own. This does take a bit of time to make and bake; but, not difficult. Makes a great weekend dinner."

Original is 7 servings
  • FOR TORTILLAS AND TOPPING
  • FOR BEEF LAYER (this makes 4 layers - 2 layers per stack)
  • FOR BEAN LAYER (this makes 2 layers - 1 layer per stack)
  • Garnish (any or all)

Nutritional

  • Serving Size: 1 (417.1 g)
  • Calories 803
  • Total Fat - 27 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 102.3 mg
  • Sodium - 1460.8 mg
  • Total Carbohydrate - 85.3 g
  • Dietary Fiber - 18.1 g
  • Sugars - 7.8 g
  • Protein - 57.8 g
  • Calcium - 754.9 mg
  • Iron - 7.3 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Tortillas ... First, I like to toast 4 tortillas for the 2 stacks - they will be used for the top and bottom of each stack. I do this in the saute pan before I prepare the beef and beans. You can also do this on a gas burner; or, even in the oven if you want. You just want them lightly toasted ... it will prevent them from becoming soggy, as they bake.

Step 2

Beef ... In the same non-stick saute pan; add the ground beef to the pan, lightly oiled, on medium high heat; and, cook until lightly golden brown - breaking it up as it cooks. Add the taco seasoning, salsa, green chilies; and, mix until combined. Cook 5 minutes on medium low heat; then, transfer to a bowl and cover with foil while you make the beans.

Step 3

Beans ... No need to dirty another pan; lightly wipe out the pan with a paper towel. Add the beans and the tomatillo salsa; and, stir until combined. Using a potato masher or fork; SMASH the bean mixture - and, I mean 'mash' them up. Then, cook 5 minutes on medium low heat, just until heated through. And, mash them again if you want. Note: You can always pulse the beans in a food processor too; but, I find the potato masher or forks works just as well; and, less work.

Step 4

Layers ... For Each Stack - Add one of the tortillas you lightly toasted or crisped up to a foil or parchment (I prefer parchment) lined baking dish. Top with 1/4 of the beef mixture and 1/4 cup of both cheeses - another plain tortilla, 1/2 of the bean mixture, 1/2 of the scallions, half of each cheeses (3 tablespoons of each) - another plain tortilla, 1/4 of the beef mixture, 1/4 cup of both cheeses; then, then, finish with the other toasted tortilla. Repeat for the second stack. You should be able to get 2 stacks in a 13x9" baking dish (or similar size). The remaining tomatillo (green enchilada sauce) and cheese, will be added later at the end of cooking.

Step 5

Bake ... Cover the baking dish with foil; and, bake for 30-35 minutes in a 400 degree oven, on the middle shelf. Everything will heat up, the tortillas will soften; and, the cheese will be melted.

Step 6

Then, uncover the dish; pour the remaining tomatillo salsa (lightly warmed up in the microwave) over the top of the two stacks. Then, top with the remaining cheese (3 tablespoons of each cheese on each stack); and, bake an additional 5-10 minutes, uncovered until heated through; and, the cheese is melted.

Step 7

Serve and ENJOY! ... Serve each stack on a platter and garnish with your favorites. I happen to like black olives, avocados, pickled jalapenos, cilantro, and sour cream. I like to serve on a plate of greens; and, extra garnishes on the side. A citrus salad would really be a great side dish. My friend likes to add a little yellow rice as well. You really don't need much else.

Step 8

Very Important! ... Make sure to let is REST a few minute before cutting; then, cut each stack in 4 pieces. This is a great family dish; and, feeds 8 hungry people.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the tortillas, use 8-10 inch flour tortillas for the best results.
  • For the salsa, use a mix of green and red salsas for a flavorful dish.

  • Substitute ground turkey for ground beef for a healthier option. This substitution will reduce the amount of saturated fat and cholesterol in the dish, making it a healthier option.
  • Substitute black beans for pinto beans for a different flavor. This substitution will add a different flavor to the dish, allowing for a more flavorful and unique dish.

Veggie Tortilla Stacks Replace the ground beef with 1 cup of cooked black beans, 1 cup of cooked corn, and 1/2 cup of diced bell peppers. Increase the Monterey Jack cheese and cheddar cheese to 1/2 cup each. Omit the taco seasoning. Follow the remaining instructions as written.



Citrus Salad: A bright and flavorful citrus salad is the perfect accompaniment to the Cheesy Mexican Beef & Bean Tortilla Stacks. The freshness of the citrus pairs perfectly with the cheesy and savory flavors of the tortilla stacks. Plus, it adds a nice light and healthy element to the meal.


Cilantro Lime Rice: Cilantro lime rice is the perfect side to the Cheesy Mexican Beef & Bean Tortilla Stacks. The bright and citrusy flavors of the cilantro and lime pair perfectly with the savory and cheesy flavors of the tortilla stacks. The rice also adds a nice textural contrast to the meal, making it more interesting and enjoyable.




FAQ

Q: What type of cheese should I use?

A: For this recipe, you should use a mix of sharp cheddar and Monterey Jack cheese. You can adjust the amount of cheese to your preference.



Q: What is the best way to melt the cheese?

A: The best way to melt the cheese is to use a double boiler or a slow cooker. Heat the cheese slowly and stir constantly to ensure it melts evenly.

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Fun facts:

The Monterey Jack cheese used in this dish is named after David Jacks, a Scottish-born Californian businessman, who created the cheese in the late 19th century.

This dish is said to have been inspired by the Mexican dish "Chilaquiles", which is a traditional Mexican breakfast dish that dates back to the pre-Hispanic era.