Stacked Enchiladas Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Lean ground beef | 5 Ounce | |
| Onions | 1/4 Cup (16 tbs), finley chopped | |
| Chili powder | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup cooked pinto or kidney beans | ||
| 1 1/2 cups Super Salsa | ||
| 4 soft corn tortillas | ||
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| Lettuce | 1 Cup (16 tbs), shredded | |
| 1/4 cup shredded reduced-fat Cheddar cheese | ||
Directions
Crumble the beef into a 2-quart casserole.
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.
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.
Chef
