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New Mexico Stacked Enchiladas

New Mexico Stacked Enchiladas

4.25 4

If you're in the mood for a little Tex-Mex, but you're tired of the same old thing, try these simple enchilada stacks.  They're fun and flavorful, and best of all, they're ready in under an hour.

serves 4 (1 stack each)


cost per recipe: $15.11

The price is determined by the national average.

  • 1 1/2

    pounds ground beef

  • 1

    small onion, chopped (about 1/4 cup)

  • 1/4

    teaspoon ground black pepper

  • 1/2

    teaspoon New Mexico red chile powder or ancho chili powder

  • 2

    tablespoons all-purpose flour

  • 3

    cups water

  • 12

    Mission® corn tortillaor extra-thin corn tortillas (6-inch)

  • 4

    cups shredded Cheddar cheese(about 16 ounces)

  • 2

    cups shredded romaine lettuce

  • 2

    medium tomato, diced (about 2 cups)

  • 1/2

    cup Pace® Chunky Salsa - Mild

view nutrition info

How to Make It

Step 1

Cook the beef, onion and black pepper in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Remove the beef from the skillet.

Step 2

Add the chile powder and flour to the pan drippings in the skillet. Reduce the heat to low. Cook and stir for 1 minute. Stir in the water. Cook and stir until the mixture boils and thickens. Remove the skillet from the heat.

Step 3

Place 1 tortilla into the skillet and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla onto each of 4 plates. Top each with about 1/4 cup beef mixture and 1/4 cup cheese. Repeat the layers twice, making 4 (3-layer) stacks. Sprinkle the stacks with the lettuce, tomato and remaining cheese. Serve with Pace® Chunky Salsa.

Recipe Tips

  • Recipe Note: You can make the stacks higher if you like. This recipe can also make 3 (4-layer) stacks. Just repeat the layers three times instead of twice, for 3 servings.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

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Ratings & Reviews

  • bjgolden

    June 6, 2012

    New Mexico Stacked Enchiladas

    This was so nasty! I will never make it again. The sauce was gross and the tortillas were sloppy.

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  • Karen W.

    February 26, 2008

    New Mexico Stacked Enchiladas

    The sauce was gross - threw it down the sink and opened a can of enchillada sauce; also fried the corn tortillas in canola oil

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  • susie.com

    June 20, 2005

    New Mexico Stacked Enchiladas

    I grew up in Raton, NM. We had these regularly, however my mother's recipe also has mashed potatoes. We fried the tortillas in a little bit of oil, let drain, then dip in the sauce.

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  • kredmond

    June 20, 2005

    New Mexico Stacked Enchiladas

    Great recipe. Will pass it along to my family and friends.

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    (0) (0)

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