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Cheesy Enchilada Stack

  • prep time: 20 min
  • total time: 1 hr 5 min
  • serves: 8 people
  • calories: 498 1 serving

This hearty, one-dish meal features layers of ground beef, tortillas, enchilada sauce, refried beans and shredded Cheddar's a wonderfully satisfying dish.


cost per recipe: $17.06

  • 1 pound ground beef
  • 2 cups enchilada sauce
  • 6 (10-inch) flour tortilla
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 can (about 16 ounces) refried beans
  • 2 cans (about 4 ounces each ) chopped green chiles, drained
  • 2 tablespoons chopped green onion (optional)
  • 1 cup Pace® Chunky Salsa


  • Step 1

    Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup enchilada sauce in the skillet. Spray a baking sheet with vegetable cooking spray.

  • Step 2

    Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.

  • Step 3

    Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and chopped green onion, if desired. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa, if desired.


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  • Cheesy Enchilada Stack

    October 17, 2011

    I wondered upon this recipe a few days ago and since then I've made it 2x =) I put taco seasoning in the meat.. and top it with tomato's, lettuce and sour cream. My 5 year old loves it and my 1 year old also loves it.
    Amazing recipe.

  • Cheesy Enchilada Stack

    Betty Z.
    May 19, 2010

    Super close to a 5 star recipe, it's definitely a great base recipe that can be modified to fit personal preferences. I made big modifications. I sauteed green, red and yellow peppers, with the onion, minced garlic, chili powder, white and black pepper, and a few dashes of cumin in the skillet before browning the meat. I added 3oz of green chiles to the beans for a little kick. For the last 10 minutes of baking, I added about 1/4 cup of Velveeta cheese chunks over the top because I like the way Velveeta melts vs. shredded cheese. I hate that cheese sometimes gets lost in the enchilada sauce. This was excellent for my family. The husband is taking it to work for lunch tomorrow, and I have at least 1-2 servings left for later in the week.

  • Cheesy Enchilada Stack

    Susan G.
    May 13, 2012

    I was iffy with the refried beans but it turned out to be very good.

  • Cheesy Enchilada Stack

    ED H.
    January 16, 2012

    This was just down right delicious. I did not know how good Enchiladas could be until I made this dish. Thank you Campbell's Kitchen. You have made me a hero in the eyes of my family.

  • Cheesy Enchilada Stack

    Dusti C.
    April 10, 2011

    My boyfriend and I loved it. Topped with fresh tomatoes, jalapeños, and sour cream. Made for a perfect Mexican weeknight. Ole!

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    Made With

    Calories 498
    Total Fat 24 g
    Sat. Fat 10.0 g
    Trans Fat 0 g
    Cholesterol 78 mg
    Sodium 1318 mg
    Total Carb 40 g
    Dietary Fiber 5 g
    Sugar 3 g
    Added Sugars 0 g
    Protein 28 g
    Vitamin D 0 %DV
    Calcium 25 %DV
    Iron 24 %DV
    Potassium 11 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.