Have you heard of Enchilada Stacks?
While I lived in New Mexico, I learned to make a lot of Mexican Dishes. this is a simple recipe but it is sooo good. You most likely won’t see this recipe in any restaurant. It is more of a local thing…a comfort food so to speak made in everyday kitchens. I hope you enjoy!
- 12 corn tortillas
- 1 pound of ground beef
- 3 cans of Old El Paso Enchilada Sauce (I use "hot" but if you prefer the mild, please use "medium")
- 1/2 cup chopped onion
- 1/2 teaspoon cumin (optional)
- 1 large onion chopped in a small dice
- 1 large tomato chopped in a small dice
- 1/2 head of shredded iceberg lettuce
- 2 cups shredded cheddar cheese
- Chop onions and tomatoes and set aside.
- Shred the cheese and lettuce
- Heat 1 teaspoon of oil In large skillet (I use a cast iron skillet)
- Brown the ground beef until no pink shows.
- Add the 1/2 cup of chopped onion and let simmer for 5 minutes
- Add the cans of enchilada sauce to the ground beef and continue simmering.
- Heat micro oven safe plates in microwave (or put in oven if they are oven safe) this keeps the stacks nice and hot.
- Dip each corn tortilla in the enchilada sauce coating both sides of tortilla and allow to soften just a bit. (don't leave in the sauce too long or the tortilla will fall apart...just dip on one side and then the other quickly)
- Put sauced tortilla on a hot plate. Spoon about a tablespoon of the meat in the sauce to the flat tortilla.
- Sprinkle chopped onion over "stack" and add chopped tomato, shredded lettuce and shredded cheese.
- Top with another "dipped" tortilla and repeat steps until there are three "stacks" of corn tortillas with all the toppings.
- Repeat with the other three plates.
- Add more cheese if desired, and serve.
- You may use more onion, tomatoes, lettuce and cheese to your taste. In New Mexico, saltine crackers are used to help "cut" the heat if the stacks are too hot and spicy. If you use medium sauce, you probably won't need the crackers, but I like to have them on the table anyway. You may also combine a can of hot enchilada sauce to two cans of medium or any combination of your choice. I use all hot enchilada sauce, but we like hot and spicy.