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Cast Iron Skillet Shrimp Spinach Tortilla Stack

Demetra Overton Sweet Savant
I cooked this in a 12 inch cast iron skillet
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 6 -8 servings


  • 3 cups salsa plus a 1/2 cup for the top mild, medium or spicy depending on your taste
  • 1 pound raw shrimp peeled, deveined and chopped Save a few whole shrimp to garnish the top it you like
  • 1 pound frozen spinach thawed and the water squeezed out
  • 1 teaspoon vegetable oil
  • 2 cups shredded mozzarella cheese reserve some for the top
  • 12 six inch flour tortillas
  • salt and pepper to taste keep in mind that the salsa and cheese already have quite a bit of salt
  • 1 or 2 avocado
  • jalapenos
  • fresh tomato
  • fresh lime


  • Pre-heat your oven to 425 degrees
  • In a large bowl mix salsa, chopped shrimp and thawed squeezed spinach
  • Season with salt and pepper
  • Rub the oil on the bottom of the skillet
  • layer 4 tortillas on the bottom of the skillet
  • spread 1/3 of salsa mixture on top and top with cheese
  • repeat with two more layers
  • Top with plain salsa and cheese
  • Bake for 30 minutes
  • Let rest a bit
  • Top with avocado, fresh tomato and jalapeno peppers and a squeeze of fresh lime juice