Stacks of tortillas piled high with taco seasoned ground beef and melting cheese makes an easy dinner the whole family will love!
Turn plain old taco night into something your peeps will totally remember – and beg for again – by making this insanely easy Slow Cooker Beef Taco Stack recipe.
Tacos are the “plain Jane” of Tex-Mex cooking and in desperate need of a makeover. I mean, we all love tacos, but let’s face it, week in and week out, they can get BORING! At our house, having “Mexican Night” at least once a week sent me searching for new taco dinner ideas. Making these taco stacks can breathe new life into Taco Tuesday while still getting all your favorite taco flavor.
Speaking of flavor, my guys loves any recipe with taco flavored ground beef. Why not try our favorite Easy Taco Pasta Casserole , One Pot Mexican Beef and Potatoes and Easy Taco Biscuit Casserole.
Hmmm, flour or corn tortillas? The vote is about 50/50 on which one is the favorite, so make a taco stack of each! You’ll want to prep the corn tortillas before stacking them like this:
- Skip the butter and crisp the edges of the corn tortillas by laying flat in a hot skillet or by laying right over the gas burner before stacking them. When the corn tortilla starts puffing up, turn it over and do the same thing on the other side. The smell of those corn tortillas heating up will have your mouth watering!
INGREDIENTS TO MAKE SLOW COOKER BEEF TACO STACK
- Flour Tortillas – the soft taco size fits perfectly in the slow cooker.
- Butter – softened, unsalted butter.
- Ground Beef – 80% or better works well here.
- Taco Seasoning – use the packets from the store or make your own Homemade Taco Seasoning.
- Tomato Sauce – -the canned variety is perfect.
- Mexican Cheese Blend – use pre-shredded to make this recipe even easier. Regular cheddar is fine too!
HOW TO MAKE SLOW COOKER TACO STACKS
This is one easy recipe to make, using only 6 common ingredients. The hardest part might be getting the foil to lay flat in the slow cooker!
- Line your slow cooker with foil. Keep a few inches of overhang so you can just lift the taco stack out when it’s done. Spray the foil with non-stick spray or lightly grease it.
- Start making the taco meat. After browning the beef, add either 2 packets of store bought taco seasoning (for 2 pounds of beef), OR a couple of tablespoons of your own homemade seasoning. Add the water and tomato sauce. Let it simmer until the mixture has thickened up. Set the meat mixture aside.
- Spread one side of six tortillas with a very thin layer of butter. Lay one buttered tortilla, butter side up, in the slow cooker on top of the foil.
- Spread about 1/2 cup of the taco meat mixture over the tortilla. Use a spoon to spread it out to the edges. It doesn’t have to be perfect- you’ll just want to have enough meat to make six layers. Sprinkle 1/2 cup of the cheese over the meat. Then lay another buttered tortilla over the cheese. Repeat the steps until all of the tortillas are stacked with meat and cheese. Sprinkle remaining cheese over the top tortilla.
- Loosely fold the foil inward to cover the taco stack and cover everything with the slow cooker’s lid. Cook on High for 1 hour. Dinner is ready to eat when all of the cheese has melted.
OVEN METHOD
- Preheat the oven to 350°F.
- Tear off two 18-inch pieces of foil and lay one sheet over the other to form a large “+” sign in the bottom of an 8 x 8 or larger baking pan.
- Assemble the taco stack in the center of the foil. Pull up the foil sides to loosely cover the stack.
- Bake on the center rack of the oven for 20 – 30 minutes until the cheese is melted.
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MEXICAN BEEF TACO STACK
Ingredients
- 6 flour tortillas soft taco size
- 1 tablespoon unsalted butter
- 2 pounds lean ground beef
- 2 packets taco seasoning or 2 TBSP Homemade Taco Seasoning
- 15 ounce can Tomato Sauce
- 4 cups cheese Mexican blend or cheddar cheese shredded
Instructions
- Line slow cooker with foil, leaving 6-inch overhang “handles” to easily lift out the cooked taco stack.
- In a large skillet over medium-high heat, brown the ground beef until no pick remains. Drain if needed.
- Stir in taco seasoning and cook for 1 minute. Add tomato sauce and cook for another 2 – 3 minutes until hot.
- Spread one side of six tortillas with a thin layer of butter. Lay one tortilla, butter side up, in the slow cooker on top of the foil.
- Spread about 1/2 cup of the taco meat mixture over the tortilla. Use a spoon to spread it out to the edges. It doesn’t have to be perfect- you’ll just want to have enough meat to make six layers. Sprinkle 1/2 cup of the cheese over the meat. Then lay another buttered tortilla over the cheese. Repeat the steps until all of the tortillas are stacked with meat and cheese. Sprinkle remaining cheese over the top tortilla.
- Loosely fold the foil inward to cover taco stack. Cover with lid. Cook on High for 1 hour. Dinner is ready to eat when all of the cheese has melted.
- Garnish with Pico De Gallo, Sour Cream and Cilantro (optional)
Equipment Used
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
