Cheesy Enchilada Stack Recipe

What You'll Need

1 pound ground beef
2 cups enchilada sauce
6 (10-inch) flour tortillas
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
2 tablespoons chopped green onions (optional)
1 cup Pace® Chunky Salsa

How to Make It

  • 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.

  • 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.

  • 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.

Recipe Nutritional Information

Made With

Pace® Chunky Salsa

calories

507

totalfat

24.4g

saturatedfat

9.9g

cholesterol

78mg

sodium

1328mg

totalcarbohydrate

40.2g

dietaryfiber

5g

protein

28.9g

vitamina

10%DV

vitaminc

25%DV

calcium

30%DV

iron

20%DV