These Taco Tortilla Stacks have been made in our family for years! Assemble them ahead of time then serve them as a quick snack for a crowd. The cheesy layers and Mexican flavors make these tortilla stacks totally irresistible.
Can’t get enough cheese? This Instant Pot Queso needs a place on your party menu!
Why this Recipe is Best
- Taco Tortilla Stacks take 5 minutes to put together. Then you let them chill in the fridge until you’re ready to eat.
- No stove or oven is needed for this recipe. Even the kids can help make these!
- Serve them as a party ready appetizer, or assemble a batch for a quick lunch.
These check all the boxes: easy, exciting, and crowd pleasingly delicious!
Ingredient Notes
Flour tortillas. The “taco” tortillas that are 6 inches in diameter work best. If you use larger tortillas you won’t have enough filling to cover all of them.
Taco seasoning. You can use the store bought packets but I strongly recommend making some Homemade Taco Seasoning! You’ll have enough to use in this recipe AND plenty leftover for seasoning taco meat too.
Assembly
First, mix together the cream cheese filling.
Place one tortilla on a cutting board or clean surface. Spread a generous amount of the cream cheese mixture on top.
Top with another tortilla. Repeat three more times. You’ll have a total of 4 tortillas topped with the cream cheese mixture. Add a final tortilla on top.
Wrap the stack in foil and chill for at least 1 hour. When you’re ready to eat, cut the stack into 8 triangles.
Serve with a side of your favorite salsa for dipping.
Tips and Tricks
- Dipping ideas: these taco stacks are tasty with all kinds of salsas. Give our Avocado Salsa or Tomatillo Salsa Verde recipes a try with these. They are also wonderful dipped in Guacamole or Jalapeno Spinach Queso!
- Storing: You can assemble taco tortilla stacks up to 1 day in advance. Keep the stack wrapped tightly in foil until ready to cut and serve.
- Cream cheese: Make sure to let the cream cheese soften on the counter for a few minutes. This makes it easier to blend with the other ingredients.
Recipe FAQs
I don’t recommend using corn tortillas in this recipe. They crumble and break much more easily, so your stacks are likely to fall apart.
No need to do anything to the tortillas! We always just open up the package, add the filling and stack!
Turn Taco Tortilla Stacks into a complete meal by adding a few side dishes. For a quick lunch you could serve them with some sliced veggies or fruit. Perfect for a packed lunch!
At dinner time, round out your taco stacks with a side of Mexican Street Corn Salad and some Cilantro Lime Rice.
Low fat cream cheese can definitely be used if you like! My family always prefers the rich creaminess of regular cream cheese in this dish.
Some family recipes never go out of style! When you know how to make Taco Tortilla Stacks this good, you’ll always be ready to feed a hungry crowd.
Taco Tortilla Stacks
Ingredients
- 15 flour tortillas, 6 inch size
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 envelope taco mix (or 3 Tbsp homemade taco seasoning)
- 1 can (2.25oz) chopped black olives, drained
- 1 can (4oz) chopped green chilies
- 1 cup salsa, for serving
Instructions
- In a large bowl, combine cream cheese with sour cream and taco seasoning until fully blended. Add in black olives and green chilies. Mix until combined.
- Spread cream cheese mixture onto one tortilla in a thin layer. Top with a tortilla and repeat 3 times (until you have 4 tortillas with spread stacked up). Top with a 5th tortilla.
- Wrap entire stack in foil and refrigerate at least one hour. Repeat for remaining 2 stacks.
- When ready to serve, cut tortilla stack into 8 triangles. Serve with a bowl of your favorite salsa. ENJOY!
Consequently delectable! That appears to be impressive!
Sounds like something my family would enjoy for sure!! Can’t wait to try it for myself!
These look great! Wonderful photos, too. I find my tacos often taste better than they look in photos, but you’ve captured the tastiness nicely here!
I love family recipe collections! It’s easy to see why these have been such a hit. They look great!
I just love recipes that have been handed down through family! Some of my most treasured and most made recipes are from my mom and grandma, written on recipe cards that are smudged and smeared with fingerprints. Thanks for sharing, Aimee!
Oh those precious fingerprint smudges 🙂
Oh my gosh Aimee! These look so good. My mom is going to love them!
Thanks Dorothy 🙂
Old family recipes are the best! And this one looks delish!
Gotta love those family recipes that get made so many times over the years. I love how easy and delicious these look. Now I just need to make a trip to your new place soon, so you can pull out even more of these yummy recipes!!!
Are you serving these tortillas raw? They look to at some point have been grilled or browned or baked but the recipe says nothing about cooking the flour tortillas. I am going to make flour tortillas today and I would like to try this. But not with raw tortillas. Help.
I just use store-bought tortillas. I don’t do anything to them. Hope that helps.
Homemade tortillas grilled in your skillet produce tortillas like storebought. In other words, storebought are NOT raw in the sense of just mixed up, shaped, and rolled out. There has been heat applied!
I can understand why these have been so popular for you. I am pretty sure I could make these appetizer AND meal!
That cream cheese mixture would be good on anything! Love the ease of these! Pinned 🙂
I love the idea of making them stackable!!
This sounds like such an easy and delicious appetizer when you have guests over. You’ve got me craving Mexican food now!
This is like the ubber portable form of taco dip! I would surely dig into these Aimee!
Soooooooooo many yummy layers!!! Looks super creamy and delish 🙂
I love recipes that my family has made for years, there’s just something so special about them! These look yummy 🙂
Oh these look amazing! Glad you found the recipe. I can’t see why they disappear fast!
Ahh I SO want these for breakfast. They look delicious!!