Friday, April 22, 2011
I got this recipe from the archives of Real Mom Kitchen. I was bored with our normal Taco/Burrito/Taco Salad rut and was hunting for a new twist on some easy Mexican food. I think I hit the jackpot with this one. We all loved it - including my 3-year old. The sauce reminds me of the sauce on Taco Bell's Mexican pizza. It's tomato base makes it really unique and delicious.
We ate it the first night on these stacked tacos and still had enough for Navajo tacos another night AND my daughter and I made quesadillas with it for lunch one day. I especially recommend using it on Navajo Tacos. Wow it was good!
Okay, on the recipe. Oh, and ONE more thing. In this recipe, it says to fry the tortillas one at a time. This took me forever, so I recommend maybe experimenting with other options. I was thinking that brushing the tortillas with oil and broiling them until they're crispy might work. That way you could do a few at a time. Okay, now it's on to the recipe. :)
1 lb. ground beef
1 (8 oz.) can of tomato sauce
1 (14.5 oz.) diced tomatoes (Mine had lime juice and cilantro in them and I could definitely taste the difference. Yum!)
1 cup salsa
1 can condensed tomato soup
1 Tbsp taco seasoning
15 fajita-sized flour tortillas
Toppings of your choice
Brown ground beef in a skillet and drain.
In a large soup pot, combine tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef and allow mixture to simmer for about 30 minutes to blend flavors.
Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.
To serve: Place a tortilla shell on each plate. Add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Repeat two more times. You should now have a stack of 3 layers. Add desired toppings and serve! Makes 5 stacked tacos.