This hearty, one-dish meal features layers of ground beef, tortillas, enchilada sauce, refried beans and shredded Cheddar cheese...it's a wonderfully satisfying dish.
cost per recipe: $17.06
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.
Cheesy Enchilada Stack
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.
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.
I was iffy with the refried beans but it turned out to be very good.
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.
My boyfriend and I loved it. Topped with fresh tomatoes, jalapeños, and sour cream. Made for a perfect Mexican weeknight. Ole!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
