Stacked Beef Enchiladas
Layered beef enchiladas with tortillas, cheese, and a rich sauce, baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef | 800 | Grams |
| Corn Tortillas | 15 | Count |
| Cheddar Cheese | 500 | Grams |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Enchilada Sauce | 2 | Cup |
| Olive Oil | 2 | Tbsp |
| Cumin | 1 | Tsp |
| Chili Powder | 2 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Cilantro | 1 | Bunch |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add ground beef to the skillet, cook until browned. Drain excess fat.
- Stir in cumin, chili powder, salt, and black pepper. Cook for another 2 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a layer of corn tortillas over the sauce, overlapping slightly.
- Spread a portion of the beef mixture over the tortillas, followed by a layer of shredded cheddar cheese.
- Repeat the layering process with remaining ingredients, finishing with a layer of cheese on top.
- Pour remaining enchilada sauce over the top layer.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Kitchen equipment
Baking DishAluminum Foil