Kittencal'S Enchilada Stack
Ingredients
- 1 1/2 lbs ground beef or 1 1/2 lbs ground turkey ⓘ
- 1 large onion, chopped ⓘ
- 1 small green bell pepper, seeded and chopped ⓘ
- 2 tablespoons fresh minced garlic (or to taste) ⓘ
- seasoned salt and black pepper (to taste) ⓘ
- 1 -2 jalapeno pepper, seeded and finely chopped (optional or to taste) ⓘ
- 1 (1 1/4 ounce) package taco seasoning mix ⓘ
- 1 (7 ounce) jar salsa (mild or spicy) ⓘ
- 3 (8 inch) flour tortillas ⓘ
- 1 (8 ounce) container sour cream (can use more or less) ⓘ
- 2 cups shredded cheddar cheese (can use more or less) ⓘ
- 1 (4 ounce) can diced green chilies (I usually use 2 cans) ⓘ
Instructions
- Set oven to 375 degrees F (set oven rack to second-lowest position).
- Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
- Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
- Mix in the taco seasoning mix; cook stirring 2 minutes.
- Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
- To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
- Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
- Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
- Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
- Bake for about 1 hour.
Nutrition & Diet Analysis (per serving)
552
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).