Can ya tell that I LOVE Mexican food? I love trying new Mexican recipes and this one is a real keeper! I recently found a recipe similar to this one that is done in the crockpot. I am going to try that sometime this week so I will let ya know if it works out well. You will really enjoy this dinner! Cook up a box of Spanish rice and have with this...yummo!
Cheesy Enchilada Stack
1 lb. ground beef
(2) 10 oz. cans red enchilada sauce
(6) 8” flour tortillas
8 oz. shredded cheddar cheese or Mexican blend
16 oz. can refried beans
(2) 4 oz. cans green chilies
1 bunch green onions
Cook the beef in a skillet over medium high heat until well browned, drain. Stir ½ cup enchilada sauce in skillet with beef. Spray a baking sheet with Pam. Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and ¼ cup cheese. Top with 1 tortilla, half the refried beans, ½ cup enchilada sauce, 1 can drained green chilies and ¼ cup cheese. Repeat the layers one more time. Top with 1 tortilla, remaining beef mixture and ¼ cup cheese. Top with remaining tortilla. Cover the stack with aluminum foil. Bake at 400 for 40 minutes or the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion. Bake 5 more minutes or until cheese is melted. Cut the stack into 6 wedges.
2. 1/3 of beef and ¼ c. cheese
4. ½ refried beans and ½ c. enchilada sauce, 1 can (4 oz.) chilies and ¼ c. cheese
6. 1/3 of beef, 1-1/4 c. cheese
8. ½ refried beans and ½ c. enchilada sauce, 4 oz. can chilies and ¼ c. cheese
10. 1/3 beef and ¼ c. cheese