Wednesday, May 17, 2017

Stacked Beef Enchiladas

Growing up my mom used to make red enchiladas all of the time. Sometimes when she was ambitious, she would even make the tortillas. I loved when my mom would hand make the tortillas as they made the enchiladas taste that much better. It's amazing how much better food tastes when mom makes them. Ever since I went gluten free, I have had a heck of a time trying to find gluten free tortillas that don't turn into mush when making these bad boys. I finally came up with a substitution that works! I used corn tortillas and changed up the recipe a bit to make stacked beef enchiladas. These are a good fill in until I find the right gluten free tortillas. Until then, we can appreciate these stacked bad boys because they are so tasty!

I've made these twice for work pot lucks and so far everyone has loved them. Gotta love coworkers who are willing to be taste testers for my food. You guys are the real MVPs!

This recipe is really easy to make and doesn't require a lot of ingredients. Are you ready to get cooking?! Let's go!

Stacked Enchiladas by Timo

Prep time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes
Servings: 12

  • 1 package corn tortillas
  • 2 lbs. ground beef (I use 96/4 lean beef)
  • 1 package shredded Mexican blend cheese (2 cups) 
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15oz. can of tomato sauce
  • 1/2 cup water
  • 2 tbsp. chili powder
  • 1/4 tsp. salt
  1. Preheat the oven to 350 degrees.
  2. Prepping the veggies: Peel the outer layer of the onion and then dice into small pieces and set aside in a container. Next you will mince the garlic cloves. Pro-tip: Use a garlic press for faster mincing.
  3. Prepping the Enchilada Sauce: Heat a frying pan to medium-high on the stove. Once hot enough, add the ground beef. Break the ground beef up so that it browns evenly. Halfway through the process, add the chopped onions and garlic. Once the beef has thoroughly browned, add the tomato sauce, chili powder, salt and water. Add additional water as needed to help mix the sauce.
  4. Prepping enchiladas: Grease a 15"x10" baking dish. Layer the bottom of the dish with 6 tortillas. Add sauce and then 2 handfuls of cheese. You will layer the enchiladas until you run out of sauce. You should have about 3-4 layers. 
  5. Bake enchiladas for 15-20 minutes or until the cheese is melted and bubbly.
  6. Top your enchiladas with Damn Good Guac, sour cream, salsa or any other topping that tickles your fancy.
  7. Prepare yourself for a mouf party!
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