Beefy Stacked Enchiladas combine the homecooked heartiness of the casserole with the indulgence and sheer joy of enchiladas for delicious results! Every layer is stacked with Tex-Mex favorites: spicy, savory ground beef, melty Mexican cheese blend, and a rich, smoky, and bright homemade enchilada sauce infused with garlic flavor. You can even think of Beefy Stacked Enchiladas as making one giant enchilada that serves up huge helpings! And thank goodness, because it's impossible not to eat every last bite of this dinnertime delight!
IngredientsFor the sauce: • 4 large vine-ripened tomatoes, quartered • 2 medium yellow onions, cut into 1/2-inch wedges • 6 cloves garlic, peeled • 1/4 cup vegetable oil • 2 teaspoons salt • 1 teaspoon ground cumin • 1/8 teaspoon cayenne pepper • 1/4 cup cilantro leaves For the beef: • 1 1/2 pounds ground beef, 90% lean • 1/2 teaspoon baking soda • 2 tablespoons vegetable oil • 1 1/2 teaspoons chipotle chili powder • 2 1/2 teaspoons ground cumin • 3/4 teaspoon salt For assembling: • 10 (8-inch) yellow corn tortillas, cut into quarters • 4 cups (12 ounces) Mexican blend cheese, shredded
Set an oven rack about 5 inches below the top heating element of the oven and another oven rack into the center position.
Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
Toss the tomatoes, onions, and garlic with 1/4 cup vegetable oil on the prepared baking sheet.
Broil until softened and charred, stirring them if they begin to brown too quickly, about 12-15 minutes.
Transfer the vegetables and their juices to a food processor fitted with a metal blade.
Add 2 teaspoons salt, 1 teaspoon cumin, and the cayenne pepper to the food processor. Pulse the mixture until just slightly chunky.
Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
Preheat the oven to 350 degrees F. Lightly oil a 9x13-inch baking dish.
In a large bowl, combine the beef and baking soda. Mix the beef with your hands until evenly combined. Let the meat mixture sit on the counter undisturbed for 20-30 minutes.
Heat the remaining vegetable oil in a large skillet over high heat. Add the beef mixture and cook, stirring frequently and breaking it into pieces, until just slightly pink, about 2 minutes.
Add the chili powder, remaining cumin, and remaining salt and cook, stirring occasionally, until cooked through, for about 4-5 minutes. Reserve one cup of the sauce for the top.
Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef and its juices over the tortilla layer. Add in 1/2 of the sauce and 1/3 of the Mexican blend cheese. Repeat the layers.
Top the casserole with the remaining tortillas and an even layer of the reserved sauce. The sauce should cover the tortillas completely. Sprinkle the remaining cheese on top.
Bake uncovered until the casserole is heated through and the cheese is completely melted, for about 30-35 minutes.
Plate and serve!