New Mexico Stacked Enchiladas
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.
Ingredients
1.5 pounds ground beef1 small onion, chopped (about 1/4 cup)0.25 teaspoon ground black pepper0.5 teaspoon New Mexico red chile powder or ancho chili powder2 tablespoons all-purpose flour3 cups water12 Mission® corn tortillaor extra-thin corn tortillas (6-inch)4 cups shredded Cheddar cheese(about 16 ounces)2 cups shredded romaine lettuce2 medium tomato, diced (about 2 cups)0.5 cup Pace® Chunky Salsa
Instructions
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.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.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.
New Mexico Stacked Enchiladas
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 und...
Directions
Print
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.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.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.
Ingredients
1.5 pounds ground beef1 small onion, chopped (about 1/4 cup)0.25 teaspoon ground black pepper0.5 teaspoon New Mexico red chile powder or ancho chili powder2 tablespoons all-purpose flour3 cups water12 Mission® corn tortillaor extra-thin corn tortillas (6-inch)4 cups shredded Cheddar cheese(about 16 ounces)2 cups shredded romaine lettuce2 medium tomato, diced (about 2 cups)0.5 cup Pace® Chunky Salsa
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