This is a fun recipe I made for Cinco de Mayo – it is basically a twist on a taco. You could probably use whatever favorite toppings you like. This is what I used.
Corn tortillas with layers of refried beans, taco meat, veggies, salsa and more. So good!
Love all the fresh veggies and colors! I like to have just as many veggies as ground beef.
Taco stacks – would make about 6 stacks
- 1 lb. lean ground beef
- 2 cloves garlic, minced
- 1 pepper, chopped (any color or multi-colors)
- 1 red onion, chopped
- 1 fresh jalapeno, chopped
- 1/2 cup salsa
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. cayenne pepper
- Fresh cilantro, to taste
- 1 cup refried beans
- 1/2 cup shredded cheese
- 6’” fresh corn or flour tortillas
Brown the ground beef about half way. In the same pan, add garlic, pepper, onion and jalapeno. Cook until veggies are soft, and beef is fully cooked, about another 5 minutes. Add salsa and chili powder, cumin and cayenne pepper. Stir and continue cooking until incorporated. Add cilantro and stir. Preheat oven to 350. Take a corn tortilla on a sprayed cookie sheet and layer with refried beans, beef mixture and cheese. Cover with another tortilla and repeat. Finally, top with a 3rd tortilla, more beans, beef and cheese. Place in oven and cook until tortillas begin to crisp up and everything is warm, about 10 minutes. Take out and top with your favorite items – tomatoes, green/red onion, pickled jalapenos, salsa, sour cream and more cilantro. Enjoy!
Can’t forget seasonings either!
Layer by layer. Don’t forget to spray your pan or parchment.
How lucky am I that my husband cans jalapenos? We go through them like crazy. I love spice!
This is a party on a plate. Eat with a fork and knife. We really loved these.
Feel free to use any toppings you’d like. Chicken would also be great here.