Pile on the bold flavors with this taco stack
No one wants to be a short-order cook at the family vacation.
But finding meals that appeal to 12 relatives, ranging in age from single digits to the 70s, was the challenge during a recent get-away to a large rental house at the small Texas coastal town of Sargent.
How small? The only traffic light is at the swinging bridge across the intercoastal waterway to reach the Gulf beach.
Staying at a rental house with a fully-stocked kitchen is a way for us to save on meals and avoid the stress of eating out as a large group. During the pandemic, it is even more ideal to stay clear of public outings.
Our tradition is to eat one meal a day together, usually a late lunch when it’s too hot to fish or early dinner before heading to the beach. During this communal breaking of bread, we share stories, laugh at past escapades and plan new ones. It’s when the youngsters hear old family tales for the first time, and us older ones laugh again at the cherished memories.
Cooking and kitchen cleanup are bearable tasks when divided up and
tackled while chatting with loved ones.
In planning the trip, we put a premium on meals that require few cooking vessels and utensils. Our easy menu for the week included the following recipe for taco stack.
Most versions of this dish look like a Tex-mex lasagna, with layers of spicy ground beef and other fillings between tortillas.
The version below is like a taco salad, or free-for-all nachos, with tortilla chips as the foundation.
Supplemented with a plethora of toppings like lettuce, avocado, cheese, sauces and more, taco stack stretches three pounds of hamburger meat into 12 servings. It satisfied even the men and boys who have the ravenous appetite of the mosquitoes that feasted on the part of my leg I missed with the Off.
Serve it buffet style, with each person creating a unique dish.
Following is a taco stack recipe adapted from one in the cookbook
“More Calf Fries to Caviar” (1988) by Janel Franklin and Sue Vaugh. The original recipe makes too much sauce for my liking, so I adjusted the proportions. I’ve also expanded their original list of topping options.
Don’t want to mess with hauling your spices on vacation? Use taco seasoning packets instead. There will be no complaints, at least not in my family. Otherwise, the complainer will have to cook for himself at the next meal.
Share your favorite recipes or foodrelated historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
Taco Stack
Yields 12 servings.
3 pounds lean ground beef
2 large white onions, diced
2 teaspoons chili powder
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1⁄2 teaspoon granulated garlic
Optional: 1⁄4 to 1⁄2 teaspoon ground cayenne pepper
1 (15-ounce) can tomato sauce
1 to 11⁄2 cups water
Optional: 1 (15- to 16-ounce) can pinto, charro or refried beans
1 large or 2 medium bags tortilla chips
1 head iceberg lettuce, chopped
Green bell pepper, diced
2-3 large tomatoes, diced
1 (about 4-ounce) can black olives, sliced
1 pound cheddar or colby jack cheese, shredded
1 16-ounce container sour cream
2-3 avocados, peeled and diced (or 1 pint guacamole)
Various salsas, such as mild and hot green and red varieties
In a large skillet over medium-high heat, brown the hamburger meat. While the meat cooks, add half of the onions. (Save the rest of the onions to serve as a topping.)
Drain the fat from the browned meat. Mix into the meat the chili powder, oregano, cumin, salt, pepper and garlic (and optional cayenne pepper). Pour in the tomato sauce and 1 cup water. Combine well and reduce heat to a simmer. Cook for about 30 minutes. If necessary, add the extra water. Taste and adjust seasonings.
While the meat simmers, warm the beans according to package instructions.
While the meat simmers and beans warm, put the rest of the ingredients in bowls and/or platters to serve buffet style.
Have guests serve themselves, starting with a layer of chips (whole or crushed) on their plate, followed by their favorite ingredients in whatever order they prefer.