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+ servings

Mexican Tortilla Stack

A delicious mexican casserole with layers of seasoned meat, cheese and flour tortillas!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Holly


  • 1 pound ground turkey (or ground beef/chicken)
  • 6 large flour tortillas (burrito size)
  • 1 can (10 ounces) cream of mushroom soup
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (4 ounces) diced green chilies
  • 1 can (15 ounces) refried beans
  • 2 cups shredded Colby & Monterey Jack cheese


  • Preheat oven to 375 degrees F. In a large, non-stick skillet, brown the ground turkey over medium-high heat. Drain grease.
  • Add the cream of mushroom soup, enchilada sauce and diced green chilies to skillet. Stir and cook until thoroughly heated; about 5 minutes. Remove from heat and let stand to cool slightly.
  • Spray a 9×13-inch baking pan with cooking spray. Lay 2 tortillas, overlapping onto the bottom of the pan. Spread half of the refried beans evenly over the tortillas. Then spread half of the turkey mixture evenly over the beans.
  • Layer 2 more tortillas over the meat, then spread with the last half of the beans. Top beans with the other half of the meat mixture, and then lay 2 more tortillas over the top. Sprinkle the cheese evenly over the tortillas.
  • Bake, uncovered, for 25 minutes or until hot and bubbly. Remove from oven and let stand 5 minutes before slicing.
  • Serve with your favorite taco toppings! (Salsa, sour cream, lettuce, tomato, guacamole)