Recipes Using White Corn Tortillas and Ground Beef

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With layers of corn tortillas, spicy footing beefiness, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

You know when you make a dish for the showtime fourth dimension and your whole family loves information technology, and you lot're elated considering you lot've found a new recipe to add to your repertoire forever? That's how I felt the first time I cooked these hearty stacked beef enchiladas.

With layers of corn tortillas, spicy basis beef, roasted love apple salsa, and cheese, it's a cross between traditional rolled enchiladas and lasagna — yet easier to make than both. It's a neat make-ahead dish for a potluck or big family dinner. And if you gear up the sauce in accelerate, it's achievable on a weeknight, too.

What you lot'll need to make stacked beef enchiladas

how to brand stacked beef enchiladas

To begin, combine the ground beef and the baking soda in a big bowl. The blistering soda raises the pH of the meat, helping to lock in moisture and brand the beef melt-in-your-oral fissure tender.

Mix with your easily until evenly combined.

Allow sit down on the counter for 20 to 30 minutes. Meanwhile, brand the sauce.

Toss the tomatoes, onions, and garlic with the vegetable oil directly on a foil-lined blistering canvass. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula).

Transfer the vegetables and juices to a food processor fitted with the metal blade.

Add together the salt, cumin, and cayenne pepper and pulse until but slightly chunky — and then toss in the cilantro leaves.

Pulse until the cilantro is chopped. Fix the sauce aside.

Heat the oil in a big skillet over loftier rut. Add the beefiness and melt, stirring often and breaking into pieces, until just slightly pink, almost two minutes.

Add the chili powder, cumin, and salt.

Cook, stirring occasionally, for 4 to v minutes more, or until cooked through.

To get together the goulash: Preheat oven to 350°F and motility the oven rack to the middle position. Lightly oil a 9×13-inch drinking glass or ceramic baking dish. Set bated ane cup of the sauce for the top of the casserole. (Y'all want to ensure that you have enough to cover the meridian layer of tortillas, otherwise they won't cook through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.

Spoon half of the beef (and whatever juices) over the tortillas, followed by half of the sauce.

Sprinkle 1/3 of the cheese over the sauce.

Repeat with another layer of tortillas, the remaining beef, remaining sauce, and i/3 of the cheese. Acme with the remaining tortillas.

Spread the reserved sauce over the tortillas and cover completely.

Sprinkle the remaining cheese evenly over pinnacle.

Broil, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.

Relish!

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Stacked Beef Enchiladas (AKA Mexican Lasagna)

With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

Ingredients

For the Beefiness

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 tablespoons vegetable oil

• 1½ teaspoons chipotle chili pulverisation (run into note)
• 2½ teaspoons ground cumin
• ¾ teaspoon salt

For the Sauce

• 4 large vine-ripened tomatoes (near 1.three lb), quartered
• 2 medium xanthous onions, cut into ½-inch wedges
• ¼ cup vegetable oil
• half dozen cloves garlic, peeled
• 2 teaspoons salt
• ane teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• ¼ loving cup cilantro leaves

For Assembling

• 10 (eight-in) yellow corn tortillas, cutting into quarters (I use Mission brand)
• 4 cups (12 oz) shredded Mexican alloy cheese

Instructions

1. In a large bowl, combine the ground beef and the baking soda. Mix with your easily until evenly combined. Let sit on the counter for twenty to 30 minutes.
2. While the beefiness sits, fix the sauce. Gear up an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed blistering sheet with aluminum foil.
3. Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking canvass. Bake until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, requite them a quick stir with a safety spatula). Transfer the vegetables and juices to a nutrient processor fitted with the metal bract. Add the common salt, cumin, and cayenne pepper and pulse until simply slightly chunky. Add together the cilantro and pulse until the cilantro is chopped. Gear up the sauce aside.
4. Heat the oil in a big skillet over high estrus. Add together the beef and cook, stirring oftentimes and breaking into pieces, until just slightly pink, near ii minutes. Add together the chili powder, cumin, and salt and melt, stirring occasionally, for four to 5 minutes more, or until cooked through.
5. To get together: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
6. Gear up aside 1 cup of the sauce for the top of the casserole. (You desire to ensure that y'all take enough to cover the top layer of tortillas, otherwise they won't cook through.)
7. Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Elevation with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Pinnacle with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
8. Notation: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, supersede the chipotle chili powder with ancho chili powder, which isn't as hot.
9. MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole tin exist prepared ahead of time, tightly covered with foil, and refrigerated for upwardly to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also exist fully baked, tightly covered with foil, and refrigerated for up to ii days or frozen for up to iii months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for nearly 30 minutes, or until hot. If you'd rather reheat private servings, minor portions can be zapped in the microwave for ane to ii minutes.

Pair with

Nutrition Information

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• Per serving (8 servings)
• Calories: 491
• Fat: 32 1000
• Saturated fat: 11 1000
• Carbohydrates: 21 g
• Carbohydrate: four thou
• Cobweb: 3 thousand
• Protein: 30 g
• Sodium: 608 mg
• Cholesterol: 96 mg

This website is written and produced for informational purposes only. I am non a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional data is offered as a courtesy and should non be construed as a guarantee. The information is calculated through an online nutritional calculator, Edamam.com. Although I do my all-time to provide accurate nutritional information, these figures should exist considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide dissimilar results depending on their own diet fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you lot should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition reckoner.

Gluten-Free Adaptable Annotation

To the best of my knowledge, all of the ingredients used in this recipe are gluten-complimentary or widely available in gluten-gratuitous versions. There is subconscious gluten in many foods; if y'all're post-obit a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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