Stacked Enchiladas, Ground Beef Recipe


Stacked Enchiladas

A Ground Beef Mexican Inspired Dinner Recipe
Course Main Course
Cuisine American, Mexican
Author Catherine’s Plates


  • skillet & spatula
  • cutting board & sharp knife
  • pie plate or narrow dish
  • 2 forks
  • 2 (9" x 13") baking dishes


  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 1 packet taco seasoning (or 3 TBS homemade taco seasoning)
  • 1/4 cup water
  • 24 street size corn tortillas (4.5" round)
  • 1 (15oz) can mild red enchilada sauce
  • 8 oz cheddar cheese, shredded
  • fresh pico de gallo, green onions, sour cream, cilantro, etc. for garnish


  • Preheat oven to 350 degrees. Spray 2 (9" x 13") baking dishes with non-stick cooking spray.
  • In a medium skillet break up & brown up ground beef and soften chopped onion. Drain excess grease from skillet. Add in taco seasoning and water. Mix well to combine for 2 minutes. Turn off heat.
    NOTE: Search for my homemade taco seasoning blend.
  • Pour enchilada sauce into a pie plate or other narrow dish. Take a street size corn tortilla and place into enchilada sauce to coat bottom. Flip over and coat that side. Place coated tortilla into prepared baking dish.
    NOTE: use 2 forks to help in flipping tortillas in enchilada sauce to prevent breakage.
  • Spoon 2 TBS ground beef taco mixture on top of coated tortilla. Sprinkle with 1 TBS cheese on top of mixture. Coat another corn tortilla on top and bottom and place on top of the cheese covered tortilla in dish. Spoon 1 TBS ground beef taco mixture on top and sprinkle with 1 TBS cheese. Layer one more coated tortilla, ground beef, and top with cheese.
  • Prepare 3 more stacked enchiladas for this baking dish. Prepare the rest of the 4 stacked enchiladas for the 2nd baking dish. You should end up with 8 stacks.
  • Bake in preheated oven for 20 minutes. Leave in baking dish for 5 minutes before removing onto plates. Garnish with your favorite enchilada toppings of sour cream, pico de gallo, cilantro, or green onion. Enjoy.