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Delicious Smothered Stacked Beef Enchiladas Rancheras Recipe

Smothered Stacked Beef Enchiladas Rancheras

There's something utterly heartwarming about a plate of enchiladas, don't you think? This recipe for Smothered Stacked Beef Enchiladas Rancheras is quick, easy, and absolutely unforgettable!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1 lb ground beef
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 bunch fresh cilantro chopped, for garnish
  • to taste salt and pepper to taste

Equipment

  • Large Skillet
  • Baking Dish
  • Aluminum foil

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is nicely browned. Drain off any excess fat.
  3. Step 3: Stir in the black beans, enchilada sauce, diced tomatoes, salt, and pepper. Let it simmer for about 5 minutes.
  4. Step 4: In a greased baking dish, layer 4 corn tortillas on the bottom. Add half of the beef mixture and sprinkle a third of the cheese on top.
  5. Step 5: Repeat the layering process with the remaining tortillas, beef mixture, and cheese.
  6. Step 6: Cover the baking dish with aluminum foil and bake for 20 minutes.
  7. Step 7: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  8. Step 8: Once done, remove from the oven and let cool for a few minutes. Serve topped with sour cream and garnished with fresh cilantro.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.