Preheat oven to 350 degrees. Cut 1 tortilla into 4 pieces. Place 2 of the pieces into an 8 x 8-inch cake pan. Set the other 2 pieces aside. Place 2 full tortillas over the tortilla pieces in the pan. Shift the tortillas around until they fully cover the bottom of the pan. Set aside.
Mash the avocado and sour cream in a small bowl until smooth and set aside. Place the chicken, beans/vegetable, salsa, and avocado/sour cream mixture in a medium mixing bowl. Stir until fully combined and the meat is fully coated with the sauce.
Spread half of the meat mixture evenly over the tortillas that are in the cake pan until the tortillas are fully covered. Sprinkle light layer of shredded cheese over the meat mixture. Top the cheese with the remaining tortillas and tortilla pieces. Shift the tortillas around to fully cover the filling.
Spread the remaining meat mixture evenly over the tortillas until the tortillas are fully covered. Sprinkle the desired amount of shredded cheese evenly over the meat mixture. Place the taco cake in the preheated oven. Bake at 350 degrees for 25 to 30 minutes or until bubbly and heated through.
Remove the taco cake from the oven and allow to cool in the pan for 5 minutes. Cut the desired size piece of the taco cake. Top the cake with sour cream, guacamole and any topping of choice. Serve immediately.
