Cheesy Enchilada Stack

Cheesy Enchilada Stack

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This hearty, one-dish meal features layers of ground beef, tortillas, enchilada sauce, refried beans and shredded Cheddar cheese. Once you take your first bite of this Cheesy Enchilada Stack you won't be able to stop. Easy Mexican recipes like this one from Campbell's Kitchen are great for busy weeknights or for a fiesta on the weekend.


For more great Mexican-inspired dishes like this, check out this recipe collection from Campbell's.




Preparation Time20 min

Cooking Time45 min


  • 1 pound ground beef
  • 2 cups prepared enchilada sauce
  • vegetable cooking spray
  • 6 flour tortillas (10-inch)
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 can (about 16 ounces) refried beans
  • 2 cans (about 4 ounces each) chopped green chiles, drained
  • green onion, chopped
  • Pace® Chunky Salsa


  1. Preheat oven to 400 degrees F.

  2. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup enchilada sauce in the skillet. Spray a baking sheet with the cooking spray.

  3. Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.

  4. Bake for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and onion. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa.

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This Cheesy Enchilada Stack is very similar to quesadillas. I can imagine the typical Mexican spice smell of this recipe while it's cooking. I wish I could cook all these Mexican recipes. Andale, andale!

The photo for this was really appealing to me, since it looked like a stack of tostadas. This is really easy to make, and my wife and I both enjoy this version of enchiladas. After baking, I've garnished the top with some shredded lettuce and diced tomatoes to make it more resemble a monster tostada. I'm just strange that way. Seriously, it's a really tasty Mexican dish.

Did some changes that my father-in-law (raised in Chihuahua)taught me. Adding the ingredients from this recipe to his recipe made his enchiladas even better. Saute the beef, stir in some enchilada sauce. Add chopped chopped green chiles and some chopped red onion. Remove from heat. Use canned pinto beans or black beans. Mash, add some enchilada sauce, Ranch mix, and chopped fresh cilantro. One tortilla, add beef mix & some shredded cheese. Another tortilla, mashed beans & shredded cheese. Top with another tortilla, brush with olive garlic oil, sprinkle with chile powder. Bake at 400 for about 30 minutes.


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