Red Chile Ground Beef & Cheese Stacked Enchiladas are a delicious and satisfying Mexican dish that’s layered with seasoned ground beef, cheese, and red chile sauce. Instead of rolling individual enchiladas, this recipe stacks the tortillas and fillings to create a hearty and easy-to-make casserole-style dish. Here’s a recipe for you to try:
Red Chile Ground Beef & Cheese Stacked Enchiladas
Ingredients:
For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground oregano
- Salt and black pepper to taste
- 1/2 cup beef broth or water
- 1 can (4 oz) diced green chilies (optional, for added flavor)
For the Red Chile Sauce:
- 1/4 cup dried red chile peppers (New Mexico, guajillo, or ancho work well)
- 2 cups hot water (for soaking the chiles)
- 1 small onion, roughly chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- 1 tsp vinegar or lime juice (optional, for brightness)
For Assembling:
- 10-12 corn tortillas (you may need more depending on your pan size)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro (optional, for garnish)
- Sour cream or Mexican crema (optional, for serving)
Instructions:
- Prepare the Red Chile Sauce:
- Remove the stems and seeds from the dried chiles.
- Place them in a bowl and cover with 2 cups of hot water. Let them soak for about 15-20 minutes until they are soft.
- In a blender or food processor, combine the soaked chiles, chopped onion, garlic, cumin, chili powder, and salt. Add a bit of the soaking liquid if needed to get a smooth consistency.
- Blend until the sauce is smooth. Taste and adjust seasoning with salt or a splash of vinegar or lime juice for extra brightness. Set aside.
- Prepare the Ground Beef Filling:
- In a large skillet over medium-high heat, brown the ground beef, breaking it up into small crumbles as it cooks.
- Once the beef is browned, drain any excess fat and add the chopped onion and garlic. Cook for another 2-3 minutes until softened.
- Add the cumin, chili powder, paprika, oregano, and salt, and stir well.
- Pour in the beef broth or water and let the mixture simmer for about 5-7 minutes until the liquid is mostly absorbed and the beef is well-seasoned.
- Stir in the diced green chilies (if using) and remove from heat.
- Assemble the Stacked Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly oil a 9×13-inch baking dish or any similar-sized casserole dish.
- Warm the tortillas in a dry skillet or microwave to make them more pliable.
- Spread a thin layer of red chile sauce on the bottom of the baking dish.
- Place a layer of tortillas over the sauce, overlapping them slightly.
- Spread a portion of the ground beef mixture on top of the tortillas, followed by a generous sprinkle of cheese.
- Repeat the layers: add more sauce, tortillas, beef, and cheese until you’ve used up all the ingredients, finishing with a layer of cheese on top.
- Bake the Enchiladas:
- Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the stacked enchiladas cool for a few minutes before slicing into squares.
- Garnish with fresh cilantro, and serve with sour cream or Mexican crema on the side.
Enjoy your Red Chile Ground Beef & Cheese Stacked Enchiladas with a side of refried beans, Mexican rice, or a simple salad!
