Monday, August 26, 2013

Stacked Beef and Bean Enchiladas

Hey, guys! Today, I was in the mood for something meaty, cheesy, flavorful, and filling. Enchiladas sounded so delicious, but I also wanted something simple, without the added step of filling and rolling tortillas.
These stacked enchiladas were the perfect compromise: it provided all the meaty, beefy cheesiness I wanted with half the effort! I was thrilled. This recipe is extremely customizable to fit anyone's tastes! I used corn tortillas, ground beef, black beans, and some canned diced tomatoes; you may want to switch it up and use flour tortillas, shredded chicken, green chile sauce, pinto beans, or an extra spicy sauce.

Today's version is high in flavor, protein, fiber, and all that good stuff--this recipe is definitely a great place to hide some delicious vegetables! Whatever flavors you want, though, the options and variations are absolutely endless. I adapted the recipe (for one) from here!

  • 1 pound ground beef
  • 1/4 cup onion, chopped
  • 1 teaspoon minced garlic
  • 1-10 ounce can diced tomatoes with green chilies peppers (like Rotel)
  • 1-10 ounce can enchilada sauce, divided
  • 1 can black beans
  • 8 corn tortillas
  • Shredded cheese (I used Colby Jack)

Preheat oven to 350.

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes or until cooked through. Drain any excess fat, if desired. Mix in tomatoes, half of the enchilada sauce, and black beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the enchilada sauce, followed by the meat mixture in the bottom of an 8x8 baking dish. Cover with a layer of tortillas followed by more sauce and meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 15-20 minutes in the preheated oven, or until cheese is slightly brown and bubbly. Garnish with avocado, cilantro, tomatoes, sour cream, lettuce, etc! Enjoy.


  1. This looks so good! I will be trying this VERY soon! :)

    1. It was SO good, and it also refrigerates and freezes well! (Great for people like us who make food in advance for lunches and dinners!)

      I look forward to hearing what you do with it! :) Enjoy!

      (And thanks for the comments! :) )