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)
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the ground beef, breaking it up as it cooks. Season with cumin, chili powder, salt, and black pepper. Cook until fully browned, then remove from heat.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble, place one tortilla on a plate. Spoon some beef mixture on top, drizzle with green chile sauce, and sprinkle with cheese. Repeat to stack 2–3 tortillas per serving.
- Top the stacks with extra sauce and cheese.
- Broil or bake the stacks in a hot oven until the cheese is melted and bubbly, about 5–7 minutes.
- Serve hot with desired sides.
Notes
- Use pre-shredded cheese for quicker prep, or grate fresh for better melt and flavor.
- Warm tortillas to prevent cracking during assembly.
- Adjust spice level by choosing mild or spicy enchilada sauce.
- Top with sour cream, avocado, or chopped cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stack (3 tortillas with toppings)
- Calories: 540
- Sugar: 4g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
