Source: Campbell's Recipes

New Mexico Stacked Enchiladas
If you're in the mood for a little Tex-Mex, but you're tired of the same old thing, try these simple enchilada stacks.  They're fun and flavorful, and best of all, they're ready in under an hour.
Serves: 4 servings (1 stack each)
Prep Time: 30 minutes
Cook Time: 20 minutes


1 1/2 pounds Ground Beef
1 small onion, chopped (about 1/4 cup)
ground black pepper
1/2 teaspoon New Mexico red chile powder or ancho chile powder
2 tablespoons all-purpose flour
3 cups water
12 Mission® corn tortilla or extra-thin corn tortillas (6-inch)
4 cups shredded Cheddar cheese (about 16 ounces)
2 cups shredded lettuce
2 medium tomatoes, diced (about 2 cups)

Cook the beef, onion and black pepper in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Remove the beef from the skillet.

Add the chile powder and flour to the pan drippings in the skillet. Reduce the heat to low. Cook and stir for 1 minute. Stir in the water. Cook and stir until the mixture boils and thickens. Remove the skillet from the heat.

Place 1 tortilla into the skillet and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla onto each of 4 plates. Top each with about 1/4 cup beef mixture and 1/4 cup cheese. Repeat the layers twice, making 4 (3-layer) stacks. Sprinkle the stacks with the lettuce, tomato and remaining cheese.

Recipe Note: You can make the stacks higher if you like. This recipe can also make 3 (4-layer) stacks. Just repeat the layers three times instead of twice, for 3 servings.

Nutritional Values per Serving using Mission Corn Tortillas: Calories 897, Total Fat 56g, Saturated Fat 31g, Cholesterol 219mg, Sodium 831mg, Total Carbohydrate 33g, Dietary Fiber 5g, Protein 64g, Vitamin A 38%DV, Vitamin C 16%DV, Calcium 86%DV, Iron 25%DV