Beef Tortilla Stack
photo by Hill Family
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 tablespoons vegetable oil
- 1 1⁄2 lbs boneless beef chuck shoulder steak
- 1 large onion, diced
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups water
- 4 flour tortillas, 8 inch
- 1 ripe medium avocado, chopped into 1/2 inch chunks
- 1 -2 ripe medium tomatoes, chopped into 1/2 inch chunks
- 1 (8 ounce) container sour cream
- 1 (8 ounce) jar salsa or (8 ounce) jar picante sauce
directions
- In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
- Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
- When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
- In a 10” skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
- Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
- On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
- Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
- To serve, slice as you would a cake. Serve and enjoy.
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Reviews
-
I liked the flavor of the filling their was just too much tortilla in my opinion. I used homemade taco sauce instead of seasoning and water. I also left the beef cubed up as I had cooked it all day in the crockpot. I will make this again but next time I will roll them up like a traditional enchilada and bake a bit. Thanks for a good dinner.
Tweaks
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I liked the flavor of the filling their was just too much tortilla in my opinion. I used homemade taco sauce instead of seasoning and water. I also left the beef cubed up as I had cooked it all day in the crockpot. I will make this again but next time I will roll them up like a traditional enchilada and bake a bit. Thanks for a good dinner.
RECIPE SUBMITTED BY
ForeverMama
United States
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