Cheesy Enchilada Stack

By dorchuk

Ingredients

• 1 pound ground beef
• 2 cups prepared enchilada sauce
• vegetable cooking spray
• 6 flour tortillas (10-inch)
• 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
• green onion, chopped
• Pace® Chunky Salsa

Details

Servings 1
Preparation time 20mins
Cooking time 65mins
Adapted from recipelion.com

Preparation

Step 1

Preheat oven to 400 degrees F.

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 the cooking spray.

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.

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