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Stacked Enchiladas Recipe
|Extra lean ground beef||5 Ounce|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cooked pinto beans/Kidney beans||1 Cup (16 tbs)|
|Super salsa||1 1⁄2 Cup (24 tbs)|
|Soft corn tortillas||4|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Shredded reduced fat cheddar cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1085 Calories from Fat 177
% Daily Value*
Total Fat 19 g29.8%
Saturated Fat 9.4 g47.2%
Trans Fat 0.5 g
Cholesterol 107.4 mg
Sodium 2766.1 mg115.3%
Total Carbohydrates 155 g51.8%
Dietary Fiber 28.9 g115.8%
Sugars 22.8 g
Protein 68 g137%
Vitamin A 419.1% Vitamin C 143.4%
Calcium 96.6% Iron 67.8%
*Based on a 2000 Calorie diet
Lightly toss with the onions, chili powder, cumin, and garlic.
Microwave on high for 3 to 4 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
In a medium bowl, mash the beans with 1/4 cup of the salsa.
Microwave on high for 2 to 3 minutes, or until heated through.
Spoon 1/4 cup of the salsa into the bottom of a 9" glass pie plate.
Spread one tortilla with one-third of the bean mixture and place in the center of the plate.
Top with 1/4 cup of the salsa.
Sprinkle with one-third of the meat mixture, one-third of the scallions, 1/3 cup shredded lettuce, and 1 tablespoon Cheddar.
Repeat to make two more layers.
Top with the remaining tortilla.
Press down slightly on the whole stack.
Top with the remaining salsa and Cheddar.
Microwave on high for 4 to 5 minutes, or until the cheese is melted and the sauce is bubbly.
Cut into quarters to serve.