Beef Tortilla Stack

Recipe by ForeverMama
READY IN: 2hrs 30mins


  • 6
    tablespoons vegetable oil
  • 1 12
    lbs boneless beef chuck shoulder steak
  • 1
    large onion, diced
  • 1
    (1 1/4 ounce) package taco seasoning mix
  • 1
    teaspoon salt
  • 12
    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


  • In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté 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 ½ 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.