Stacked Enchilada Casserole: The Secret Recipe Club

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Last month I had to sit out from The Secret Recipe Club because we were moving to our new house and most of my cooking gear was packed and ready to go.  I was sad that I missed a month but now I’m back and ready to go!  I’m so happy that I received Miz Helen’s blog, Miz Helen’s Country Cottage!  I’ve been following her blog for about 2 years now and I love her delicious recipes and her Thursday Linky Party.

I had a really hard time choosing a recipe to make because I already had so many of her great recipes pinned!  A few that I thought about making were the Green Chili Burger, Rocky Road Fudge, and the Pomegranate Chocolate Cookies.  However, since Cinco de Mayo was last week, the recipe I chose to make was the Stacked Enchilada Casserole.

I liked the idea that this casserole had all the flavors of a typical enchilada but it was stacked instead of rolled which it much faster to make.  We really enjoyed the stacked version of this Mexican dish.  The spices in the ground beef were delicious and really made this dish.

Stacked Enchilada Casserole (adapted from Miz Helen‘s Country Kitchen)
1 lb. lean ground beef
1 yellow onion, chopped
4 garlic cloves, minced
10 corn tortillas
4 Roma Tomatoes, chopped
2 (15 oz) cans Red enchilada sauce
2 c. cheddar cheese, shredded
1 t. chili powder
1 t. cumin
1 t. salt
1 t. pepper
1 c. salsa
1 c. sour cream
2 c. lettuce, chopped

1.  Preheat the oven to 400 degrees.

2.  Heat a large skillet over medium heat.  Add in the ground beef, onion, and garlic cloves and sauce for 5-7 minutes or until the beef is cooked through.  Drain off any grease.

3.  Stir the chili powder, cumin, salt, and pepper into the ground beef mixture.

4.  Pour half a can of enchilada sauce into the bottom of a 9 x 13 pan.  Place 5 tortillas on top of the sauce.  Top with the other half can of enchilada sauce.

5.  Spread the ground beef on top of the tortillas.  Sprinkle with the tomatoes and half of the cheese.

6.  Top with remaining tortillas.  Pour the remaining can of enchilada sauce over top of the tortillas.  Top with remaining cheese.

7.  Bake for 20-25 minutes or until cheese is melted and bubbling.  Remove from oven and allow to cool for 5 minutes.

8.  Cut into pieces and top with lettuce, salsa, and sour cream.


  1. Hi Heather,
    I am so excited that you enjoyed the Stacked Enchiladas. You made them look so good and I really appreciate your kind words. It is fun cooking with you in the SRC!
    Have a great week!
    Miz Helen

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