Super Stacked Enchiladas
Can be assembled, then popped into the oven to warm.
3/4 lbs ground pork or beef
garlic clove, minced
1-1/2 c. Pace picante sauce
1/2 t. salt
12 flour tortillas (7' or 8')
med onion, chopped
1 can (15oz) Ranch style beans
1/2 t. ground cumin
1-1/2 c (6oz) shredded
meat with onion and garlic, drain. Stir in beans, 1 c. of picante sauce, cumin, and salt. Simmer 5 minutes, stirring often.
Remove from heat, stir in 1 c. of cheese. Place 4 tortillas 1' apart on baking sheet, top with 1/2 c. meat mixture, spreading
to edges, top second tortillas with 1/2 c. meat, also third. Spread top tortilla to edges with 2 T. remaining picante sauce.
Bake at 350°F about 15 minutes or until hot. Top as desired with lettuce, tomatoes, and remaining cheese. Serve with add.
picante sauce. Makes 4 servings.
Back to Kathy's Korner
See The Newsletter - Coming Soon!