New Mexico Stacked Enchiladas

Campbell's New Mexico Stacked Enchiladas Recipe

If you're in the mood for a little Tex-Mex, but you're tired of the same old thing, try these simple enchilada stacks.  They're fun and flavorful, and best of all, they're ready in under an hour.

At a glance


30 min.


50 min.



Servings: stack each

Cook: 20 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 1/2 pounds ground beef
1 small onion, chopped (about 1/4 cup)
1/4 teaspoon ground black pepper
1/2 teaspoon New Mexico red chile powder or ancho chili powder
2 tablespoons all-purpose flour
3 cups water
12 Mission® corn tortillas or extra-thin corn tortillas (6-inch)
4 cups shredded Cheddar cheese (about 16 ounces)
2 cups shredded romaine lettuce
2 medium tomatoes, diced (about 2 cups)
1/2 cup Pace® Chunky Salsa

How to Make It

  • 1

    Cook the beef, onion and black pepper in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Remove the beef from the skillet.

  • 2

    Add the chile powder and flour to the pan drippings in the skillet. Reduce the heat to low. Cook and stir for 1 minute. Stir in the water. Cook and stir until the mixture boils and thickens. Remove the skillet from the heat.

  • 3

    Place 1 tortilla into the skillet and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla onto each of 4 plates. Top each with about 1/4 cup beef mixture and 1/4 cup cheese. Repeat the layers twice, making 4 (3-layer) stacks. Sprinkle the stacks with the lettuce, tomato and remaining cheese. Serve with Pace® Chunky Salsa.

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  • Recipe Note: You can make the stacks higher if you like. This recipe can also make 3 (4-layer) stacks. Just repeat the layers three times instead of twice, for 3 servings.
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