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Burrito Stack

 Burrito Stack
Folks love the beefy bean and cheese layers in this main dish. I sometimes cut it into smaller wedges to serve as appetizers.—Catherine Allen, Twin Falls, Idaho
4-6 ServingsPrep: 35 min. Bake: 30 min.


  • 4 flour tortillas (8 inches)
  • 1/4 cup vegetable oil
  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/3 cup salsa
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Toppings: shredded lettuce, diced tomato, sour cream


  • In a large skillet over medium heat, cook tortillas, one at a time,
  • in oil until lightly browned and puffed, about 30 seconds on each
  • side. Drain on paper towels. In the same skillet, cook beef, onion
  • and garlic over medium heat until meat is no longer pink; drain.
  • Stir in beans chilies, salsa and salt. Place one tortilla in an
  • ungreased 9-in. pie plate. Top with a fourth of the bean mixture.
  • Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake,
  • uncovered, at 350° for 30 minutes or until heated through.
  • Let stand for 5 minutes. Cut into wedges. Garnish with toppings of
  • your choice. Yield: 4-6 servings.

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Burrito Stack (continued)

Instead of using refried beans in Burrito Stack, use a 15-ounce can of black beans that has been rinsed and drained. Mash lightly with a fork before adding to the ground beef mixture.
Nutritional Facts: 1 serving (1 each) equals 467 calories, 27 g fat (10 g saturated fat), 58 mg cholesterol, 855 mg sodium, 33 g carbohydrate, 5 g fiber, 23 g protein.