Beef Enchilada Stack

Ingredients:

1 1/2 lbs ground beef

1/2 large white onion diced

4 oz diced green chiles

2 cups enchilada sauce divided (see notes for my from-scratch recipe, or use jarred)

1 1/2 cups shredded cheese (I use organic, pasture-raised cheddar or a Mexican blend)

8 almond flour tortillas or other low carb tortilla

Instructions

Preheat the oven to 375ºF. Grease an 11″ x 15″ baking dish with just enough avocado oil to lightly coat. Set aside while the oven preheats.

Heat a large skillet over medium to medium high heat. Add the ground beef and cook until crumbled and browned through, about 5 to 7 minutes.

Stir in the diced onion and cook for 2 minutes or until the onion is just softened. Drain the extra fat if you like (I usually leave it in).

Stir in the can of diced green chiles and 1 1/2 cups of enchilada sauce.

Use a spoon to spread 1/4 cup of enchilada sauce on the bottom of the greased baking dish, in rough circles where the two stacks will be.

Lay two tortillas in the greased baking dish, creating the bottom layer of your two stacks. Layer the tortillas with a scoop of the ground beef mixture, and a small handful of cheese.

Repeat the steps: tortilla, ground beef mixture, and cheese until you have three full layers in each stack.

Finish the top of each stack with one last tortilla, and spread the remaining 1/4 cup of enchilada sauce on top.

Sprinkle with some extra cheese (add sliced black olives if you like!) and transfer the dish to the oven.

Bake for 15 to 20 minutes or until the cheese is melted and stacks are warmed through.

Slice into wedges & serve hot with your choice of garnish – we like lactose free sour cream, avocado slices, and some fresh cilantro. Enjoy!

Notes

You can substitute any ground meat you like, or swap for fully cooked & shredded chicken to make it easy. For a veggie style, sauté some sweet potato, broccoli, onion, and bell pepper. Make it your own!

For the enchilada sauce, we found one by Sprouts store brand that we love that has good ingredients. Feel free to use whatever red sauce you like.

Our favorite tortillas are the almond flour ones by Siete – you can purchase in most stores, or on their website! The cassava ones are great too, but I love the texture of the almond ones in this recipe and the lower carb count. Of course you can substitute any tortilla you like – low carb or not!

Nutrition

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

While ground beef is traditionally used in beef enchiladas, you can certainly experiment with other types of meat such as ground turkey, chicken, or even shredded beef.

Can I use a different type of cheese for the Beef Enchilada Stack?

Yes, you can use different types of cheese based on your preference. While the recipe suggests organic, pasture-raised cheddar or a Mexican blend, you can experiment with other varieties such as Monterey Jack, Colby, or even a spicy pepper jack for an extra kick of flavor.

Can I make the enchilada sauce from scratch?

Yes, the recipe provides a suggestion to make the enchilada sauce from scratch. If you prefer to make your own sauce, you can follow a homemade recipe using ingredients like tomatoes, chili powder, cumin, garlic, and other spices.

Alternatively, you can use store-bought enchilada sauce if preferred.

Can I use regular flour tortillas instead of almond flour tortillas?

Yes, you can use regular flour tortillas if you prefer or if you don’t require a low-carb option. Just keep in mind that using almond flour tortillas will make the dish suitable for those following a low-carb or gluten-free diet.

Can I customize the filling for the Beef Enchilada Stack?

Yes, you can customize the filling based on your preferences. Feel free to add additional ingredients such as black beans, corn, bell peppers, or spices like chili powder or cumin to enhance the flavor and texture of the dish.

Can I prepare the Beef Enchilada Stack in advance?

Yes, you can prepare the Beef Enchilada Stack in advance. You can assemble the stacks ahead of time and refrigerate them until you’re ready to bake.

Just make sure to adjust the baking time accordingly, as the stacks may need slightly more time in the oven if refrigerated.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version of the Beef Enchilada Stack by substituting the ground beef with a plant-based ground meat alternative or using a combination of beans and vegetables as the filling.

Can I make this dish ahead of time?

Yes, you can prepare the Beef Enchilada Stack ahead of time. You can assemble the stacks and refrigerate them until you’re ready to bake.

When ready, simply bake as directed in the recipe, adjusting the baking time if needed to ensure the stacks are heated through.