Oh yes, that sounds amazing and super hearty! 🌶️🧀 These are like a spicy, cheesy layered fiesta in a casserole dish. Here’s a recipe for Red Chile Ground Beef & Cheese Stacked Enchiladas:
Ingredients (serves 4–6)
For the beef filling:
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
- 1/2 cup red enchilada sauce (plus extra for stacking)
For the enchiladas:
- 8–10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup chopped fresh cilantro (optional)
For the red chile sauce (if making from scratch):
- 2 tbsp oil
- 2 tbsp flour
- 1 cup beef or chicken broth
- 3–4 tbsp red chile paste or sauce (mild or spicy depending on preference)
- Salt to taste
Instructions:
- Cook the beef filling:
- In a skillet, cook the ground beef and onion over medium heat until beef is browned and onions are soft.
- Add garlic, cumin, chili powder, salt, and pepper. Cook 1–2 minutes.
- Stir in 1/2 cup red enchilada sauce. Remove from heat.
- Prepare the red chile sauce (if making from scratch):
- In a small saucepan, heat oil over medium heat.
- Stir in flour and cook 1 minute to make a roux.
- Gradually whisk in broth and red chile paste. Simmer until thickened, about 3–5 minutes.
- Assemble the stacked enchiladas:
- Preheat oven to 375°F (190°C).
- In a greased baking dish, place one tortilla at the bottom.
- Spread a layer of beef filling and a sprinkle of cheese.
- Repeat layers: tortilla → beef → cheese, stacking 3–4 layers depending on your dish height.
- Finish with a tortilla and pour red chile sauce over the top. Sprinkle remaining cheese.
- Bake:
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 5–10 minutes until cheese is bubbly and slightly golden.
- Serve:
- Let cool 5 minutes, then cut into portions.
- Garnish with cilantro, sour cream, or sliced avocado if desired.
💡 Tip: For extra flavor, lightly toast the tortillas before stacking—they won’t get soggy and hold their shape better.
If you want, I can also give a super cheesy, “restaurant-style” trick that makes the layers ooze with extra melty cheese and spicy sauce.
Do you want me to do that?
