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! Or give our delicious grape jelly meatballs a try soon.
Contents
Easy Taco Tortilla Snack
These tortilla stacks have been in our family for years, decades even. It’s one of our favorite appetizers for parties!
I love that they can be made ahead of time, and when it’s party time you just slice and serve.
- 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!
Ingredients Needed
- 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.
- Cream Cheese and Sour cream– the perfect tangy combo to create the base for the filling.
- 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.
- Salsa- for serving. Use any flavor you love, or make our homemade pico de gallo for serving.
How to Assemble Taco Tortilla Stacks
- First, mix together the cream cheese filling. Addin the green chilies and black olives.
- 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.
More Easy Appetizer Recipes
- BLT Dip
- Red Pepper Hummus Recipe
- Pigs in a Blanket
- Bruschetta
- Chipped Beef Cheese Ball
Taco Tortilla Stacks Recipe
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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.
Course AppetizersCuisine MexicanKeyword taco appetizer, tortilla stacks
Prep Time 5 minutes Chill Time 1 hour Total Time 1 hour 5 minutes
Servings 24 triangles
Calories 164kcal
Ingredients
- 15 flour tortillas 6 inch size
- 8 ounce cream cheese softened
- 8 ounce sour cream
- 1 envelope taco mix or 3 Tablespoons homemade taco seasoning
- 1 can chopped black olives, drained 2.25 ounce
- 1 can chopped green chilies 4 ounce
- 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!
Notes
- 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.
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 281mg | Fiber: 1g | Sugar: 1g
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.