Stacked enchilada

Stacked Enchiladas

These stacked enchiladas are a guaranteed showstopper and crowd pleaser for this week’s fiesta!
Prep 10 Minutes
Total Time 35 Minutes
Servings 4

Ingredient List

  • 6 medium Old El Paso Tortillas
  • 1 can Old El Paso chopped green chilis, drained
  • 1 package Old El Paso Taco seasoning
  • 2 cups Old El Paso chunky salsa
  • 1 1/2 cups black beans, drained and rinsed
  • 1 small brown onion, diced
  • 1 1bs lean ground beef
  • 2 cups shredded cheddar cheese
  • 2/3 cup water
  • 2 Tomatoes, diced
  • Cilantro to garnish
  • Sour cream to garnish


  1. Brown the beef in a 10" skillet over medium-high heat, stirring often to separate meat.
  2. Drain the fat. Add the onions, taco seasoning, water and stir until combined and the mixture is boiling.
  3. Reduce heat; simmer uncovered 3 minutes, until thickened.
  4. Stir 1/2 cup Old El Paso salsa in the skillet.
  5. Spray a parchment lined baking sheet with cooking spray.
  6. Place 1 tortilla onto the baking sheet. Top with 1/2 cup of the beef mixture, 1/4 cup cheese, 1 Tbsp black beans, 1 Tbsp salsa and 1 tsp of green chilies.
  7. Top with another tortilla and repeat the layers.
  8. Top with the remaining tortilla. Cover the stack with aluminum foil.
  9. Bake at 350°F. for 20 minutes or until the filling is hot. Uncover the stack. Top with the remaining cheese and Bake for 5 minutes or until the cheese is melted.
  10. Top chopped cilantro and diced tomatoes. Cut the stack into 8 wedges and serve with sour cream and salsa.