Here’s a delicious, hearty recipe for Red Chile Ground Beef & Cheese Stacked Enchiladas—layered, cheesy, and packed with flavor. 🌶️🧀

🌶️ Red Chile Ground Beef & Cheese Stacked Enchiladas

Ingredients (Serves 6–8)

For the Beef Filling

1 lb (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt & pepper to taste

For the Red Chile Sauce

2 cups red chile enchilada sauce (store-bought or homemade)
½ cup beef or chicken broth
1 tsp ground cumin
½ tsp garlic powder

For the Enchiladas

12 corn tortillas (or flour if preferred)
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
Optional toppings: chopped cilantro, diced onions, sour cream, or jalapeños

Instructions

1. Prepare the Beef Filling

Heat a skillet over medium heat.
Add ground beef and onions, cooking until beef is browned and onions are soft.
Stir in garlic, cumin, chili powder, salt, and pepper.
Remove from heat and set aside.

2. Make the Red Chile Sauce

In a small saucepan, combine enchilada sauce, broth, cumin, and garlic powder.
Simmer 5 minutes, stirring occasionally.

3. Assemble the Stacked Enchiladas

Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish:
1. Spread a thin layer of red chile sauce on the bottom.
2. Place 2–3 tortillas side by side to cover the base.
3. Add a layer of ground beef and a layer of cheese.
4. Repeat layers until ingredients are used, ending with cheese on top.
5. Pour remaining red chile sauce over the top.

4. Bake

Cover with foil and bake 20 minutes.
Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.

5. Serve

Let cool 5 minutes before slicing.
Garnish with cilantro, sour cream, or diced onions if desired.

Tips & Variations

Extra heat: Add chopped jalapeños to the beef mixture or sprinkle on top.
Vegetarian: Replace beef with black beans, mushrooms, or roasted vegetables.
Make ahead: Assemble the enchiladas, cover, and refrigerate overnight; bake when ready.
Cheese options: A mix of cheddar, Monterrey Jack, and queso fresco works wonderfully.

If you want, I can also give a quick skillet version of this recipe that layers all the flavors in one pan without needing to stack in the oven—it’s faster but just as tasty.

Do you want me to do that?