Eight Layer Tortilla Stack
Get ready to wow your taste buds with this Eight Layer Tortilla Stack, the ultimate crowd-pleaser for taco night or any family gathering! Featuring eight layers of soft flour tortillas stacked high with perfectly seasoned ground beef, a zesty black bean and corn medley, and a blend of gooey cheddar and Monterey Jack cheeses, this dish is rich, flavorful, and irresistibly satisfying. Topped with savory black olives and garnished with fresh cilantro, each bite delivers a bold burst of Tex-Mex goodness. Quick to prepare and baked to golden perfection, this layered creation is a visual delight that's as fun to assemble as it is to eat. Serve it warm with a dollop of sour cream for a show-stopping centerpiece that’s sure to have everyone coming back for seconds!
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Recipe Information
Ingredients
- 8 large flour tortillas
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup rotel (diced tomatoes with green chiles), drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sliced black olives
- 0.5 cup sour cream, for serving
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or springform pan.
In a large nonstick skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until they are softened and fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if necessary.
Stir in the taco seasoning, along with 2 tablespoons of water, to coat the beef in the seasoning. Let simmer for 1-2 minutes to combine flavors, then remove from heat.
In a medium bowl, mix together the black beans, corn, and drained Rotel tomatoes.
Place one tortilla in the bottom of your prepared baking dish. Spread a thin layer of the seasoned beef mixture over the tortilla, followed by a layer of the bean-corn-tomato mixture.
Sprinkle a handful of the cheddar and Monterey Jack cheeses over the bean layer. Repeat these layers (tortilla, beef, bean mixture, cheese) until you have used all 8 tortillas, finishing with a top layer of cheese.
Sprinkle the sliced black olives across the top for added flavor and presentation.
Cover the dish lightly with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Carefully remove the dish from the oven and allow it to cool for 5 minutes before slicing into wedges.
Top each portion with a dollop of sour cream and a sprinkle of chopped fresh cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
4591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 10667 mg | 464% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 31.5 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3256 mg | 250% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3325 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
