Jumbo Layered Taco SkilletJumbo Layered Taco Skillet
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Everything you love about family taco night is now in this delicious, oven-baked skillet dinner.
1 (15 ounces) can refried beans
2 (15 ounces) jars salsa, divided
7 flour tortillas
3 cups shredded mozzarella, divided
1 (7 ounces) can green chilies
1/4 cup pickled jalapeño, drained and roughly chopped (optional)
1/2 cup cilantro, finely chopped
Preheat oven to 400°F.
Grease a large, heavy-bottomed skillet with cooking spray. Lay each tortilla on a workspace and spread with refried beans. Top each with salsa, using up one of the jars. Sprinkle with cheese (reserving 1 cup for topping), then roll up like a jelly roll. Cut each roll in quarters. Assemble all the roll-ups in a baking dish, placing them side by side with the cut side facing up.
Top with additional jar of salsa, 1 cup of reserved cheese, green chilies, and jalapeño.
Bake uncovered for 35 minutes until the cheese is golden and bubbly. Serve hot.
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