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  • Nicole Cook

Veggie and Beef Taco Stack


1 lb ground beef

2 tbsp olive oil

1 1/2 cup shredded carrot

1 1/2 cup shredded zucchini

1 cup corn

1 cup beans

1/2 cup taco seasoning (homemade or store bought)

8 tortillas

600g shredded cheddar cheese

Optional: addition taco fixings to top (tomato, guacamole, sour cream)


1. In a deep pan cook beef until no longer pink. Drain fat. Add olive oil, carrot, zucchini, corn, and beans, sauté for about 3 minutes.

2. Stir in 1 1/2 cup water and taco seasoning. Simmer until thickened about 5-10 minutes. Remove from heat.

3. Line a baking sheet with parchment paper. Lay a tortilla bread down. Top with about 1/4 inch thick of the meat and veggie mixture then sprinkle with cheese. Continue 2 more times on top then finish with one last tortilla and just cheese on top. Repeat again to make an additional stack.

4. Bake at 420 degrees for 5-10 minutes or until cheese is bubbling. Serve with any taco fixings.


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