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If you’re after an easy, comforting dinner that everyone will love, this Beef Tortilla Stack is a great one to try. It’s made with simple, everyday ingredients — layers of soft tortillas, spiced beef mince, corn, black beans, and plenty of cheese, all baked until golden and bubbling. It’s a bit like a Mexican-style lasagna, only much quicker and easier. Serve it with a dollop of sour cream — or for a little extra flavour, try it with a spoonful of my Chilli Jam. 🌶️

This baked tortilla stack comes out beautifully golden with crisp edges and a soft, cheesy centre. It’s best to let it rest before slicing so you can see all the lovely layers. It’s an easy dinner recipe that always feels a little bit special — hearty, satisfying, and the kind of family favourite you’ll want to make again and again.

Beef Tortilla Stack – Layers of Yummy Goodness

Prep Time: 30

Cook Time: 30

Resting Time: 30

Servings: 8 slices

This comforting beef tortilla stack is layered with spiced mince, corn, black beans, and plenty of melted cheese, all baked until golden and bubbling. It’s a bit like a Mexican-style lasagna — but so much quicker and easier. Made with simple, everyday ingredients, it’s a delicious, family-friendly dinner that slices beautifully once it’s had time to rest.

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Ingredients

For the beef mixture

2 tbsp olive oil
1 medium – large onion finely diced
1 medium green capsicum bell pepper, finely diced
500 g beef mince ground beef
2 cloves garlic finely chopped
2 tsp ground cumin
2 tsp paprika (smoked or sweet) I like 2 teaspoons of smoked paprika
1 tsp mild chilli powder
1 tsp dried oregano heaped teaspoon
¼ tsp cayenne pepper optional (or more to taste)
400 g tin crushed tomatoes
¼ cup 65 ml water (rinse tomato tin with this)
1 tsp salt plus extra to taste
1-2 tbsp sugar to taste (if your tomatoes are quite acidic)
Freshly ground black pepper

Add-Ins

1 400g tin black beans rinsed and drained
1 cob fresh corn (kernels removed) or 1 tin corn kernels, drained

For assembling

4-6 large flour tortillas
2-3 cups grated cheese (about 300–450 g, depending how cheesy you like it) any cheese you like
1/2 cup sour cream 125mls
Pickled jalapeño slices – chopped (optional)
Spray oil for greasing

Instructions

Prepare the filling: Heat olive oil in a heavy-based pan over medium heat. Add onion and capsicum; sauté 5 minutes until soft and translucent.
Add beef mince; cook until browned, breaking it up as it cooks. If your meat was particularly watery, drain off the excess before continuing — this helps the mixture stay rich and thick rather than watery.
Stir in garlic, cumin, paprika, chilli powder, oregano, and cayenne; cook 1-2 minutes until fragrant.
Add crushed tomatoes, water, salt, and 1 tbsp sugar. Simmer 10–15 minutes until thickened.
Taste and adjust (I added another 1 tbsp sugar, extra salt, and pepper).
Stir in black beans and corn; cook 5 minutes more, then remove from heat and let cool slightly.
Toast the base tortilla: Heat a dry pan over moderate heat; toast one tortilla until lightly firm.
Prepare the pan: Lightly grease a 20–23 cm springform pan with spray oil (no baking paper). The tin you use will depend on the size of your tortillas; it should fit snugly.
Assemble: Place toasted tortilla in base.
Sprinkle a little cheese to create a barrier.
Spread one-third of the mince mixture over (or less if you're making a 6-tortilla stack).
Sprinkle a little cheese and jalapeños (if using).
Repeat layers, finishing with a tortilla on top.
Spread sour cream over the top and finish with cheese.
Bake: 170 °C fan (190 °C conventional / 375 °F) for 20–30 minutes, until golden and bubbling. Run a thin knife around the inside of the tin to release any cheese that may have stuck.
Rest: Cool 20-30 minutes before releasing the springform pan and slicing.

Video

Notes

Resting longer helps the stack hold its layers neatly.
Lightly toasting the base adds structure, but this step isn’t essential.
Cooling the filling for 10–15 minutes before layering prevents sogginess.
Can be made ahead – flavours develop beautifully overnight.
The recipe still works perfectly without the black beans and corn — they just add extra texture and flavour, or you can swap them for something else like grated carrot or zucchini. Just cook the filling a little longer if you add more vegetables so the mixture stays thick.
Reheat slices gently in the microwave or covered with foil in the oven.
Freezes well for up to 2 months.
For a sturdier stack, use 5 or 6 tortillas instead of 4 – it’ll be a little taller and slice beautifully once it’s cooled a little.
I like to serve it with sour cream and a little chilli jam. (The lime in the photo was just for contrast.)

Easy Beef Tortilla Stack – A Delicious Family Dinner Bake