Go Back
–+ servings

Mexican-Style Tortilla Stack | Fast, Filling & Delicious

This Mexican-Style Tortilla Stack is fast, filling, and delicious — layered with seasoned mince, cheese, beans, and tortillas. A budget-friendly, family favourite dinner.
Print Recipe
“Stacked Mexican-style tortilla bake layered with seasoned beef, cheese, and tortillas, sliced into wedges and topped with avocado and sour cream.”
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

  • 1 kg beef mince or swap for chicken, pork, or venison
  • 1 large onion diced
  • 3 Tbsp nacho powder
  • 2 tsp garlic powder or 2 tsp crushed garlic
  • 2 tsp onion powder
  • 1 tin of beans I used baked beans — kidney beans, black beans, or mixed beans all work
  • ¼ cup tomato paste
  • ¾ cup water
  • 1 cup frozen corn
  • 4 cups grated cheese or measure with your heart — highly recommended!
  • 12 x 8-inch tortillas makes two full stacks
  • 1 tsp salt

Instructions

  • Preheat oven to 170°C fan bake.
  • Heat a large pan over medium heat. Add the beef mince and diced onion. Cook until the mince is browned and the onion has softened.
  • Add the nacho powder, garlic powder, onion powder, and salt. Stir through to evenly coat the mince.
  • Add the tin of beans, tomato paste, water, and frozen corn. Mix well and bring to a gentle simmer.
  • Let the filling cook for 5–7 minutes, or until slightly thickened.
  • On an oven tray or in two baking dishes, place the first tortilla down.
  • Add a spoonful of the hot mince mixture, sprinkle over a generous handful of cheese, then repeat with 5–6 layers for each stack.
  • Finish each stack with a final tortilla and plenty of cheese on top.
  • Bake for 10–15 minutes, or until the cheese is golden and everything is heated through. Cover with foil if the top is browning too quickly.
  • Top with mashed avocado, whipped sour cream, and sprinkle with spring onions or fresh parsley. Slice and serve warm.

Notes

Stacey’s Kitchen Tips

  • Make one, freeze one: Assemble the second stack and freeze before baking for an easy meal later.
  • Use what you have: Swap baked beans for kidney beans, black beans, chickpeas, or mixed beans.
  • Cheese tip: A mix of mozzarella + Colby melts beautifully.
  • Feeding a crowd? Cut into wedges like a pie and serve on a platter.
  • Add extra veg: Grated carrot, zucchini, or chopped capsicum blend in beautifully.

Variations

  • Spicy version: Add chilli flakes, chipotle, or jalapeños.
  • Veggie-loaded: Add diced capsicum, grated carrot, or extra corn.
  • Creamy version: Mix a little cream cheese into the mince layer.
  • Gluten-free: Use gluten-free tortillas.
Servings: 8 servings
Author: Farmers Wife Homestead