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Stacked Enchiladas

Microwaverina's picture
  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)

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.

Recipe Summary

Difficulty Level: 
Side Dish

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