Cheesy Enchilada Stack

CHEESY ENCHILADA STACK

·         1 lb. Lean ground beef

·         2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)

·         6 (8 inch) flour tortillas

·         1 (8 oz) bag Shredded Cheddar Cheese

·         1 (16 oz) can refried beans (or you can make your own, check out my mom's recipe for her famous homemade refried beans!)

·         2 (4 oz) cans diced green chilies

·         1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla. Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.