Name: Smothered Stacked Beef Enchiladas Rancheras
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 12 small corn tortillas; 1 lb ground beef; 1 tablespoon oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt, to taste; Black pepper, to taste; 2 cups green chile enchilada sauce; 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

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This dish is my idea of pure comfort food. I layer warm corn tortillas with savory, seasoned ground beef, then smother everything in a rich green chile sauce and melted cheese. The result is a hearty, old-school plate that feels cozy, filling, and deeply satisfying every time I make it. Smothered Stacked Beef Enchiladas Rancheras

Why You’ll Love This Recipe

I love how this recipe delivers big flavor without complicated steps. I get the comforting taste of classic enchiladas but in an easy stacked style that saves time. I also enjoy how flexible it is, because I can adjust the heat, the cheese, or even the protein depending on my mood.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 small corn tortillas
1 lb ground beef
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
2 cups green chile enchilada sauce
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Directions

I start by heating the oil in a large skillet over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and cook briefly until fragrant. I add the ground beef, breaking it up as it cooks, and season it with cumin, chili powder, salt, and black pepper. Once the beef is fully browned, I remove it from the heat.

I warm the corn tortillas in a dry skillet or microwave so they are pliable. To assemble, I place one tortilla on a plate, spoon some of the beef mixture on top, add a little green chile sauce, and sprinkle with cheese. I repeat the layers, stacking two or three tortillas per serving.

I finish by pouring extra sauce over the top and adding more cheese. I place the stacked enchiladas under the broiler or in a hot oven just until the cheese is melted and bubbly. I serve them hot right away.

Servings And Timing

I usually get 4 generous servings from this recipe.
Prep time: about 15 minutes
Cooking time: about 25 minutes
Total time: about 40 minutes

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at a low temperature until heated through, or I use the microwave in short intervals to avoid drying them out.

FAQs

Can I make this recipe ahead of time?

I like assembling the stacks a few hours ahead and storing them covered in the refrigerator, then reheating them with sauce and cheese just before serving.

Can I use flour tortillas instead of corn?

I prefer corn tortillas for the traditional flavor, but I sometimes use flour tortillas when that’s what I have on hand.

What kind of green chile sauce works best?

I usually use a mild or medium green chile enchilada sauce, depending on how spicy I want the final dish to be.

Can I freeze stacked enchiladas?

I find they freeze best before adding the final cheese topping. I wrap them well and freeze for up to 2 months.

What sides go well with this dish?

I like serving these enchiladas with rice, beans, or a simple green salad to balance the richness.

Conclusion

Smothered stacked beef enchiladas rancheras are one of those recipes I keep coming back to when I want something comforting and filling. I enjoy how simple the preparation is and how bold the flavors turn out every single time. This dish always feels like a warm, satisfying meal worth sharing.