PocketCook

From @Kathy’s Southern Kitchen

Taco Layer Cake

55 min · Serves 6

55 mintotal
20 minhands on
20steps
6servings

Watch it

Ingredients

For the tortillas

  • Nonstick cooking spray
  • 4 (10-inch) flour tortillas

For the beef mixture

  • 2 lb lean ground beef
  • 1/2 medium onion, diced
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1/2 cup shredded Colby Jack cheese (from 16 oz total)

For assembling and topping

  • 1 cup frozen corn kernels, thawed (or canned corn, drained well)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 jar roasted red bell peppers, drained and chopped
  • 3 1/2 cups shredded Colby Jack cheese (remaining from 16 oz total)
  • Sour cream, for serving
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Method

For the tortillas

  1. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.

  2. Lightly toast each flour tortilla in the skillet until golden brown on both sides, 1–2 minutes per tortilla, and set aside on a plate.

For the beef mixture

  1. Add the ground beef and diced onion to the hot skillet over medium-high heat.

  2. Stir and cook until the beef is brown and the onions are soft, 5–7 minutes.

  3. Add the taco seasoning packet and 1/2 cup of water to the pan.

  4. Stir to combine and simmer until slightly reduced, 3–5 minutes.

    Then 3 min of waiting

  5. Remove from heat and stir in 1/2 cup of shredded Colby Jack cheese until melted.

For assembling and topping

  1. Preheat the oven to 350°F (175°C).

  2. Lightly spray a 10-inch springform pan with nonstick cooking spray.

  3. Place one toasted tortilla at the bottom of the springform pan.

  4. Spread one-third of the beef mixture evenly over the tortilla.

  5. Top with one-third of the corn, one-third of the black beans, one-third of the roasted red peppers, and a generous sprinkle of shredded cheese.

  6. Repeat the layers two more times (tortilla, beef mixture, corn, black beans, roasted red peppers, cheese).

  7. Top with the final flour tortilla and sprinkle the remaining shredded cheese evenly over the top layer.

  8. Place the springform pan onto a baking sheet.

  9. Bake at 350°F (175°C) until hot, bubbly, and the top cheese is fully melted, about 30 minutes.

    Then 30 min of waiting

  10. Remove from the oven and let rest in the pan for 10–15 minutes.

    Then 10 min of waiting

    Letting the cake rest allows the layers to set so it cuts cleanly into slices.

  11. Release and remove the side of the springform pan to reveal the layers.

  12. Decorate the top with sour cream and fresh cilantro leaves.

  13. Slice into wedges and serve with additional sour cream, chopped cilantro, and lime wedges.

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