Enchilada Stack Recipe

I discovered the ease of an enchilada stack a few years ago when I had all the ingredients for enchiladas but wanted something more simple. In the beginning I would use enchilada sauce and various other ingredients but have simplified it even more to cut cost and maintain the simplicity of the recipe! After trying several versions of the beef mixture, I've found one that stuck and I'm sharing it today.

See our delicious and simple enchilada stack recipe below!

First, I have to give Aldi a shoutout (as usual). I purchase their 3lb ground beef roll for $7.95 most weeks unless we're ahead on beef, but every now and then their 5lb beef roll will be on a special for that price. So I like to keep an eye out for that deal and freeze the extra for another week of meals. It cuts our cost way down when there isn't a need for much meat!

 This particular week we have 3 ground beef meals on the plan, so I was able to freeze a good amount for another 1 or 2 meals next week.

Now for the reason you're here! 

Ingredients:

1lb ground beef (you could use less or more--though there are a lot of ingredients in the 'filling' so adding more beef than 1lb might be too filling.)

1 packet taco seasoning

1 onion, chopped

1/2 cup salsa

1 cup Mexican or Taco shredded cheese

1 box (8 ounce) cream cheese

1 can refried beans

1 package of flour tortillas (I use 6)

Tortilla chips (optional)

Shredded lettuce (optional)

Sliced avocado (optional)

Sour cream (optional)

Recipe:

Brown ground beef and add chopped onion to cook in with it til beef is brown and onions are tender.

Drain and return to pan.

Turn heat to Med.

Add taco seasoning and small amount of water to create taco meat.

Add in cream cheese and mix in with ground beef and onion until no chunks are left.

Add refried beans and mix into taco meat mixture.

Add salsa and shredded cheese.

Once the mixture is complete, spray a 9x13 glass baking dish with non stick spray.

Layer 3 tortillas on the bottom of dish. I like to put the tortillas up the sides a little bit to cover more area.

Spoon half to the mixture onto the tortillas. 

Repeat with another layer and finish with 3 more tortillas on top.

Heat oven to 350* and bake uncovered for 25 minutes, or until tortillas are golden and crisp.

Top stack with sour cream, shredded lettuce and avocado if you like. It's a must for us to eat this with tortilla chips! 

If you're prepping some freezer meals, this would be excellent as filling for burritos. Just make sure to let mixture cool completely, wrap each individual burrito with foil and place several in a gallon freezer bag. Yum!

I hope you enjoy this recipe!

With heart from our home, 

Jordan