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Jumbo Layered Taco Skillet

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Jumbo Layered Taco Skillet

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Serves: 8 Cooking Time: 35


  • Cooking spray
  • 1 (15 oz) can refried beans
  • 2 (15 oz) jars salsa, divided
  • 7 flour tortillas
  • 3 cups shredded mozzarella, divided
  • 1 (7 oz) can green chilies
  • ¼ cup pickled jalapeño, drained and roughly chopped (optional)
  • ½ cup cilantro, finely chopped



Preheat oven to 400ºF.


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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