Corn Tortillas

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leftover ground beef nacho bake with tortilla chips cheddar and green onions
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Leftover Ground Beef Nacho Bake

Tortilla chips topped with leftover ground beef, salsa, and melted cheddar baked until bubbly.

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1. Preheat oven to 400°F. 2. Heat a large skillet over medium-high heat until hot and dry. 3. Add 1 tbsp olive oil and swirl until shimmering. 4. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 5. Add 1 cup diced onion and 1 cup diced bell pepper. Cook over medium heat 4-5 minutes until vegetables soften and onion is translucent. 6. Stir in 1 cup salsa and 1 tsp chili powder. Simmer 3 minutes until sauce thickens and coats beef mixture. 7. In a 9x9 inch baking dish, spread 4 cups tortilla chips evenly. 8. Spoon beef mixture over chips and sprinkle 1.5 cups shredded cheddar cheese evenly on top. 9. Bake 10 minutes until cheese melts and bubbles. 10. Remove from oven and finish with fresh chopped green onions sprinkled over the top.

  • leftover ground beef

  • olive oil

  • onion

  • bell pepper

  • salsa

  • chili powder

  • tortilla chips

  • cheddar cheese

  • green onions

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steak tacos with sliced steak salsa cilantro and corn tortillas
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Steak Tacos

Sliced steak cooked with salsa and served in warm tortillas with fresh cilantro for an easy dinner.

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 3. In the same skillet, add 1 cup diced onion and cook over medium heat until translucent, about 4-5 minutes. 4. Add 2 cloves minced garlic and 1 tsp ground cumin. Cook 30 seconds until fragrant. 5. Return steak to skillet, add 1/2 cup salsa, and simmer 2 minutes until sauce thickens and coats steak. 6. Warm 8 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side. 7. Assemble tacos with steak mixture and top with 1/2 cup chopped fresh cilantro. 8. Finish with a squeeze of fresh lime juice over each taco.

  • steak

  • olive oil

  • onion

  • garlic

  • ground cumin

  • salsa

  • corn tortillas

  • cilantro

  • lime juice

  • salt

  • black pepper

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grilled steak tacos with tomato salsa cilantro onion and lime
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Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

  • Steak

  • Olive oil

  • Salt

  • Black pepper

  • Tomatoes

  • Red onion

  • Cilantro

  • Garlic

  • Lime juice

  • Corn tortillas

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rotisserie chicken enchilada bake with corn tortillas peppers and cheddar cheese
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Rotisserie Chicken Enchilada Bake

Shredded rotisserie chicken baked with corn tortillas, enchilada sauce, bell peppers, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened. 4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 5. Stir in 1 cup enchilada sauce and 1 cup shredded cheddar cheese. Cook 2-3 minutes until sauce thickens slightly. 6. In a greased 9x13 inch baking dish, layer 6 corn tortillas overlapping. 7. Spread half the chicken mixture over tortillas. 8. Repeat layering tortillas and chicken mixture. 9. Top with 0.5 cup shredded cheddar cheese. 10. Bake 20-25 minutes until cheese is melted and bubbly. 11. Let rest 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh cilantro.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • enchilada sauce

  • cheddar cheese

  • corn tortillas

  • fresh cilantro

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rotisserie chicken tacos with cumin chili powder onion and lime in corn tortillas
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Rotisserie Chicken Tacos

Shredded rotisserie chicken cooked with onion, garlic, cumin, and chili powder served in warm corn tortillas.

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1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil until shimmering. 2. Add 1 cup diced onion and 2 cloves minced garlic to the skillet. Sauté 3-4 minutes until onions are translucent and garlic is fragrant. 3. Add 2 cups shredded rotisserie chicken to the skillet in a single layer. Cook 3-4 minutes, stirring occasionally, until chicken is warmed through and lightly browned. 4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and salt and pepper to taste. Cook 1-2 minutes until spices are fragrant. 5. Warm 8 small corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side. 6. Assemble tacos by dividing chicken mixture evenly among tortillas. 7. Finish with a squeeze of fresh lime juice over each taco.

  • olive oil

  • onion

  • garlic

  • rotisserie chicken

  • ground cumin

  • chili powder

  • salt

  • black pepper

  • corn tortillas

  • lime juice

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pork loin tacos with salsa onion garlic and cilantro in corn tortillas
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Pork Loin Tacos

Tender pork loin cooked with salsa, onion, and garlic served in corn tortillas with fresh cilantro.

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1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil until shimmering. 2. Cut 1 lb pork loin into 1/2-inch thick strips, pat dry, and season with salt and pepper. 3. Add pork strips in a single layer, cook 4-5 minutes without stirring until browned on one side, then flip and cook 3-4 minutes until internal temperature reaches 145°F and pork is firm but juicy. 4. Remove pork, set aside and keep warm. 5. In the same skillet, add 1/2 cup diced onion and 2 cloves minced garlic, cook over medium heat 3-4 minutes until onions are translucent and pan is fragrant. 6. Return pork to skillet, add 1/2 cup salsa, stir to combine, and simmer 2-3 minutes until sauce thickens and coats pork. 7. Warm 8 small corn tortillas in a dry pan or microwave. 8. Assemble tacos with pork mixture, top with 1/2 cup chopped fresh cilantro as finishing element.

  • pork loin

  • olive oil

  • onion

  • garlic

  • salsa

  • corn tortillas

  • cilantro

  • salt

  • pepper

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Need More?

What is a classic meal?

Corn tortillas are a simple, flexible staple that work as both a base and a wrapper. They bring structure to a meal without adding extra prep.

They’re most commonly used for tacos, but they also work for quesadillas, layered bakes, and quick skillet meals. Because they’re neutral, they pair well with almost any protein and sauce.

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