Beef Tortilla Stack – Layers of Yummy Goodness
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
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.
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.
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.)