This is another recipe that I have been using for years. I actually got it from a KSL noon news broadcast in 1997. It was shared during the broadcast by Alisa Bangerter, who still shares recipes and ideas on the KSL Studio 5 show. It has been a family favorite since I first made it. It makes a ton. I am able to get 2 meals from one recipe. I just save the meat mixture in a freezer bag and freeze for another night when I need something easy. You can even extend the recipe more by only making the stack with 2 layers instead of 3. If I do that, then I can get 3 meals from this recipe.
The original recipe called for corn tortillas, but I have adapted the recipe to use flour ones instead. I am a big corn tortilla fan, but I actually really like it with the flour tortillas. The recipe is similar to a Mexican pizza. Of course, you can also add whatever additional topping you like, but I think the ones listed in the recipe are essential.
- 2 lbs. ground beef
- 2 (8 oz.) cans of tomato sauce
- 2 (14.5 oz.) diced tomatoes (I like to use the diced tomatoes with stuff in them, I usually use the kind with the onion in them)
- 2 cups salsa (I use mild, but adjust the spiciness to your liking by using medium or hot)
- 1 can condensed tomato soup
- 2 Tbsp taco seasoning
- 30 fajita sized flour tortillas
- grated cheddar cheese
- chopped lettuce
- sliced olives
- sour cream
- Brown ground beef in a skillet and drain.
- In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (the mixture will be quite soupy)
- Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.
- To serve: place a tortilla shell on each plate. add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream. Makes 10 stacked tacos.
*The saucy meat mixture freezes well. I use half for one meal and freeze the other half for another night.