Tex-Mex Beef and Black Bean Tortilla Stack

This Tex-Mex twist on classic lasagna swaps pasta for soft flour tortillas, creating a hearty and fun casserole that the whole family will love. Layers of seasoned ground beef, black beans and melted Mexican cheese are baked until bubbly and golden.

Serve it straight from the oven with a lineup of toppings like tangy sour cream, crunchy tortilla chips, zesty lime wedges and a dash of hot sauce. It’s a customizable dinner that’s perfect for busy weeknights or casual get-togethers.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter the lime.
2. Heat a drizzle of oil in a large heavy-bottomed pot over medium-high heat. Add ground beef, scallion whites, a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 6-8 minutes. If needed, carefully drain excess grease. Meanwhile, drain the black beans and halve the tortillas.
3. Add drained beans, crushed tomatoes, Tex-Mex paste and chicken stock concentrates to the pot with beef. Cook, stirring constantly, until well combined, 1-2 minutes. Taste and season with additional salt and pepper if desired.
4. Lightly oil an 8×8-inch baking dish (use a 9×13-inch dish for 8 servings). Arrange four tortilla halves (cut sides facing out) on the bottom. Spread one-third of the beef mixture over tortillas, then top with one packet of cheese (two packets for 8 servings). Repeat layers two more times, ending with cheese.
5. Lightly coat a large piece of aluminum foil with cooking spray. Cover the baking dish tightly with foil, coated side down. Place dish on a baking sheet. Bake on the middle rack until cheese melts and filling is hot and bubbling, 10-12 minutes. For a browned crust, broil uncovered for 2 additional minutes after baking.
6. Crush tortilla chips in the bag. Let the casserole cool at least 5 minutes before serving. Sprinkle with scallion greens. Serve family style with sour cream, tortilla chips, lime wedges and hot sauce on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be substituted, but they may be less pliable and could crack when layering. Warm them briefly in the microwave to make them more flexible.

Can I make this dish ahead of time?

Absolutely! Assemble the casserole, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the baking time if starting from cold.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.