Yield: 24 triangles
Taco Tortilla Stacks
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
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!
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