Hello all– Do you love tacos as much as we do around here?? I saw this recipe and it reminded me of the big taco stack that old Mrs. Neely would bring to the church suppers when I was small. I remember waiting in line and hope hoping there would still be a slice for me left when I got to the table…
These are little individual stacks of that same memorable dish– hot from your oven. Add a little sour cream, some avocado. Delish!!
BAKED TACO STACKS
1 pound ground beef
1/2 yellow onion, chopped
2 tab. Taco Seasoning
1 cup corn kernels*
14 oz. cn petite diced tomatoes**
18 small “street taco size” corn tortillas
1 1/2 cup grated cheddar or colby jack
garnish: sour cream, avocado, cilantro leaves, hot sauce.
Salt the bottom of the skillet (to prevent sticking) and then drop in the ground beef and chopped onion. Cook chopping the beef to bits, until the beef and onion are nicely browned and cooked through. Drain any fat rendered in the pan.
Stir in the taco seasoning, corn and tomatoes to the beef.
Spray a baking sheet with a rim with cooking spray. Layer a tortilla, then the beef mixture, then a little cheese. Repeat 2 times to make a 3 layer taco stack. Do this whole stack process 6 times to make 6 little stacks.
Tent the tray with foil (try not to touch the tops of the stacks with foil) and pop it into a 375 degree oven for 15 minutes. Take off the foil and cook 5 minutes longer.
Garnish the stacks with a spoonful of sour cream, cilantro and avocado. Serve hot sauce or salsa on the side.