Baked Mexican Tortilla Stackers

In the heat of summer, I can’t say the idea of cooking thrills me. I usually rely on something quick, something that doesn’t require cooking at all or a slow cooker meal.

This Mexican tortilla stacker falls into the first category - a recipe that only requires a few minutes of the stove and a few more in the oven. This means not too much heat when you’re already too warm.

Another great way to make this recipe your own is to change up the ingredients. Love tomatoes and aren’t too fond of chilis? Switch them out. Want different cheese? Do it! Have fun trying a variety of different flavor combinations.

2 lbs ground beef
1 medium onion, diced
3 Tbsp minced garlic
1 4.5-oz can chopped green chilis
1 24-oz can red enchilada sauce
6 6-inch tortillas
1 8-oz bag Mexican blend shredded cheese

1. Preheat oven to 375 degrees.

2. Brown ground beef in a cast iron skillet.

3. Add onion, garlic and chilis, cooking until tender and warmed through.

4. Pour about 1/2 cup red enchilada sauce into bottom of a 9x13-inch baking dish. Lay down two tortillas to cover sauce and the bottom of the dish.

5. Layer ground beef mix, shredded cheese, sauce and two more tortillas. Repeat. Finish with two tortillas on top, then cover with last of the sauce and cheese.

6. Bake at 375 degrees for 20-25 minutes, until hot and melted. Let rest for 5 minutes before slicing and serving.


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