Red Chile Ground Beef & Cheese Stacked Enchiladas is a delicious and hearty Tex-Mex dish that’s easy to prepare. Instead of rolling the enchiladas, you’ll stack the tortillas, ground beef, cheese, and red chile sauce to create a flavorful layered casserole. Here’s a recipe for you:
Ingredients:
For the Enchiladas:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies (optional for extra flavor)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 2 cups red enchilada sauce (store-bought or homemade)
- 10-12 corn tortillas (about 6-inch size)
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup sliced olives (optional)
- Fresh cilantro, chopped (for garnish, optional)
- Sour cream (for serving, optional)
For the Red Enchilada Sauce (if making homemade):
- 2 dried ancho chiles, seeds removed
- 1 dried guajillo chile, seeds removed
- 2 cups chicken or beef broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
Instructions:
1. Prepare the Red Enchilada Sauce (if using homemade):
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
- Add the dried chiles to the skillet and cook for 1 minute until fragrant.
- Pour in the broth and bring it to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes, allowing the chiles to soften.
- Blend the mixture until smooth in a blender or using an immersion blender. Add salt and adjust seasoning with chili powder or cumin if needed. Set aside.
2. Prepare the Ground Beef:
- In a large skillet, heat a little oil over medium heat and add the ground beef.
- Cook, breaking it apart with a spoon, until the beef is browned, about 6-8 minutes.
- Add the chopped onion and garlic and cook for another 3-4 minutes until the onion softens.
- Stir in the diced green chilies (if using), cumin, chili powder, smoked paprika, salt, and pepper.
- Pour in about 1/2 cup of the red enchilada sauce (or as much as you like) to moisten the meat mixture. Stir to combine and let it simmer for another 5 minutes. Remove from heat.
3. Assemble the Stacked Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly heat the corn tortillas in a dry skillet for about 20 seconds on each side or in the microwave for a few seconds to make them pliable.
- Spread a thin layer of the red enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place a tortilla on top of the sauce. Add a layer of the ground beef mixture, followed by a generous sprinkle of shredded cheese.
- Repeat the layers, stacking tortillas, beef, sauce, and cheese, until all ingredients are used, ending with a layer of cheese on top.
- Pour the remaining red enchilada sauce over the top and sprinkle with any leftover cheese.
4. Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
5. Serve:
- Let the stacked enchiladas rest for about 5 minutes before slicing.
- Top with optional garnishes like chopped cilantro, sliced olives, and a dollop of sour cream if desired.
Enjoy your Red Chile Ground Beef & Cheese Stacked Enchiladas with a side of rice, beans, or a crisp salad!
