Beef Taco Stack

Meal times can be such a rush, frenzy, irritating time. You stayed out too long enjoying the day, kids are whinnying, you have nothing ready for dinner, and are a little hangry yourself. Boxed meals are a no go for your family and there's no take out close. What to cook in a hurry?! How about Taco Stack? This is a recipe that can be prepped ahead and put in the crock-pot, freeze for later, or make as you need it. Many times I will double the recipe, making one for now and freeze one for later.

What you will need:

• 2 pound ground beef
• 1 cup chopped onions
• 4 cloves garlic minced
• salt to taste
• 1 cup diced green pepper
• 2 Tablespoon taco seasoning
• 1 cup tomato sauce
• 2 cups Shredded cheese
• 5 tortillas
• salsa for serving

I  make my own taco seasoning because of allergies in our house. You can get that recipe here. Make a jar full and save for when you need it.

For dairy allergies, you can use dairy free cheese or omit all together.

For gluten allergies, you can use corn tortillas. You will need more than 5 though. For corn and gluten allergies, you can use a gluten free biscuit recipe rolled really thin. I use my sourdough biscuit recipe, but this make the prep time take a little longer.

Directions:

1. Brown beef with onion and garlic until no longer pink. Add green pepper, tomato sauce, taco seasoning and salt. Cook until peppers are tender.
   
2. Place 1/2 the beef mixture on the bottom of the pan. If your using a crock pot, layer into the crock pot. If you are using the oven, use a 9x13 pan or stone crock. Cover with 2-3 tortillas. Then add 1/2 the cheese.
3. Repeat layers finishing with the cheese
4. Bake at 350 degrees for 20 minutes until cheese is melted. If using crock-pot, cover and cook on high for 1 hour (low for 4 hours, switching to warm to have  supper made before going to work).
   
5. Serve hot with salsa
   

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