Ingredients
Scale
- 1 lb. ground beef
- 1 ½ cups enchilada sauce, divided
- 1 cup shredded Mexican-blend cheese, divided
- 8 (6-inch) corn tortillas
- Optional garnish: sour cream, sliced green onion, sliced olives, chopped tomatoes, diced avocado or guacamole
Instructions
- Preheat the oven to 350°F and prepare a 2-quart baking dish with nonstick spray.
- Spread ¼ cup of enchilada sauce evenly in the bottom of the prepared dish and set it aside.
- Cook the ground beef in a large skillet over medium-high heat until browned, then drain the excess fat and add ¾ cup of enchilada sauce and ½ cup of cheese back into the skillet.
- Layer 4 tortillas at the bottom of the dish, tearing or overlapping them as needed to cover completely.
- Spread half of the beef mixture over the tortillas and drizzle with ¼ cup of enchilada sauce. Repeat the layer with another 4 tortillas, the remaining beef mixture, and another drizzle of sauce.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Garnish as desired and serve.
Notes
You can use leftover steak for this recipe if you have it on hand.
Feel free to adjust the toppings based on your preferences for a personalized touch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.