Tortilla Stack

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Tortilla Stack


  • 1 lb Laura's 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1 1/2 chunky salsa (divided)
  • 8 large fat-free flour tortillas
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • 1 cn (15-ounce) low-salt black beans
  • 4 Green onions (chopped )
  • 2 small tomatoes (chopped)
  • Sliced black olives, light sour cream (optional)
  • Prep Time: 0 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 0 Minutes


1. Cook beef in a nonstick skillet coated medium-high heat 5 to 7 minutes or until it crumbles and is no longer pink; drain. Add 1/2 cup salsa, and cook, stirring often, 2 to 3 minutes or until most of liquid is absorbed. Set beef aside.
2. Place 2 tortillas, side by side, on a foil-lined baking sheet coated with cooking spray. Spoon 3 tablespoons beef mixture over each tortilla; top evenly with cheese, beans and 1 tortilla. Repeat procedure 2 times ending with tortillas. Gently press top of each tortilla stack.
3. Bake at 350°F for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon green onions, tomatoes and additional salsa over each stack and olives and sour cream, if desired.

Nutritional Analysis Per Serving

  • Calories: 272.00
  • Fat Content: 7.60g
  • Protein Content: 21.10g
  • Fiber Content: 9.30g
  • Iron: 2.90mg
  • Sodium Content: 1327.00mg
  • Fat Content: 5.30g
  • Protein Content: 22.60g
  • Fiber Content: 9.30g
  • Iron: 2.00mg
  • Sodium Content: 1335.00mg


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