This is a recipe that I’ve probably been making for at least 10 years now. I adapted it from a recipe I got from a Quick Cooking Magazine (now called Simple and Delicious). The great thing about this recipe is most of the work is done in the microwave so this dish is quick to put together. The dish serves four, so I have to double it for my family of 5. One of these is just not enough. Everyone loves it and it is not too spicy at all. If you like spicy, you could always add what to like to help spice it up.
Enchilada Stack
1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup water
2 teaspoons chili powder
4 corn tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese
In a skillet, combine the beef, onion and garlic. Cook until meat is no longer pink, drain. Put meat into a 2 qt microwave safe dish and stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once.
In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted. Yields: 4 servings
That looks very yummy, I will have to give that a try. thks
This looks great! My kids and husband love any mexican style dinners. Thanks!
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That’s so funny – that’s what I am making for dinner tonight! I am substituting chicken though. Yum!
I’ve done this, but I call it Enchilda casserole and just add whatever I have on hand – black beans, hamburger, chicken, salsa, etc.
It’s a great way to use up the last few tortillas.
sounds and looks delicious!
Laura this looks really good. I have a lot of corn tortillas to use up, so this would be perfect.