Beef Tortilla Stack
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 ⓘ
Instructions
- In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and saute 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 1/2 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.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).