February 09, 2017
Comfort Food, Dinner, Lunch,
Main Dish, Beans, Beef, Dairy, Cheese, Mexican, North American, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Pantry/Shelf, Cinco de Mayo, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, Spicy more
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"Basically this is what I call a 'Pantry Meal.' There is not too much work to this cheesy-delicious dish; but, it always comes out great. This makes 2 large tortilla stacks; which I normally cut in 4 wedges each ... depending on what else you serve with the dish. So, it feeds a crowd. Also, it depends on what size tortillas you use. Toppings can be - black olives, sour cream, avocado, pickled jalapenos, etc.; and, usually I serve the wedge on a bed of greens. Now obviously, you can really add whatever you like; depending on your tastes. I use a mix of sharp cheddar and monterey jack cheese; and, a mix of green and red salsas - but again ... use this basic recipe; and, make it your own. Also, I like mine cheesy ... but, you can cut back on the cheese if you want. As mentioned - make it your own. This does take a bit of time to make and bake; but, not difficult. Makes a great weekend dinner."
Tortillas ... First, I like to toast 4 tortillas for the 2 stacks - they will be used for the top and bottom of each stack. I do this in the saute pan before I prepare the beef and beans. You can also do this on a gas burner; or, even in the oven if you want. You just want them lightly toasted ... it will prevent them from becoming soggy, as they bake.
Beef ... In the same non-stick saute pan; add the ground beef to the pan, lightly oiled, on medium high heat; and, cook until lightly golden brown - breaking it up as it cooks. Add the taco seasoning, salsa, green chilies; and, mix until combined. Cook 5 minutes on medium low heat; then, transfer to a bowl and cover with foil while you make the beans.
Beans ... No need to dirty another pan; lightly wipe out the pan with a paper towel. Add the beans and the tomatillo salsa; and, stir until combined. Using a potato masher or fork; SMASH the bean mixture - and, I mean 'mash' them up. Then, cook 5 minutes on medium low heat, just until heated through. And, mash them again if you want. Note: You can always pulse the beans in a food processor too; but, I find the potato masher or forks works just as well; and, less work.
Layers ... For Each Stack - Add one of the tortillas you lightly toasted or crisped up to a foil or parchment (I prefer parchment) lined baking dish. Top with 1/4 of the beef mixture and 1/4 cup of both cheeses - another plain tortilla, 1/2 of the bean mixture, 1/2 of the scallions, half of each cheeses (3 tablespoons of each) - another plain tortilla, 1/4 of the beef mixture, 1/4 cup of both cheeses; then, then, finish with the other toasted tortilla. Repeat for the second stack. You should be able to get 2 stacks in a 13x9" baking dish (or similar size). The remaining tomatillo (green enchilada sauce) and cheese, will be added later at the end of cooking.
Bake ... Cover the baking dish with foil; and, bake for 30-35 minutes in a 400 degree oven, on the middle shelf. Everything will heat up, the tortillas will soften; and, the cheese will be melted.
Then, uncover the dish; pour the remaining tomatillo salsa (lightly warmed up in the microwave) over the top of the two stacks. Then, top with the remaining cheese (3 tablespoons of each cheese on each stack); and, bake an additional 5-10 minutes, uncovered until heated through; and, the cheese is melted.
Serve and ENJOY! ... Serve each stack on a platter and garnish with your favorites. I happen to like black olives, avocados, pickled jalapenos, cilantro, and sour cream. I like to serve on a plate of greens; and, extra garnishes on the side. A citrus salad would really be a great side dish. My friend likes to add a little yellow rice as well. You really don't need much else.
Very Important! ... Make sure to let is REST a few minute before cutting; then, cut each stack in 4 pieces. This is a great family dish; and, feeds 8 hungry people.
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