Smothered Stacked Beef Enchiladas Rancheras

Ingredients:

For the Enchilada Stacks:

12 small corn tortillas, softened for easy layering

1 pound ground beef, for a hearty savory filling

1 tablespoon oil, for browning the beef

1 teaspoon salt, or adjust to taste

1/2 teaspoon black pepper, for gentle seasoning

1 teaspoon ground cumin, for warm earthy flavor

1 teaspoon chili powder, for mild spice and depth

1 1/2 cups green chile enchilada sauce, for smothering the layers

1 cup red enchilada sauce, optional, for extra color and flavor between layers

2 cups shredded cheddar or Colby Jack cheese, for a melted cheesy topping

For Serving, Optional but Classic:

Refried beans or whole pinto beans, for a traditional side

Shredded lettuce, for freshness and crunch

Diced tomatoes, for color and juicy flavor

Sour cream, for a cool creamy finish

Preheat the oven to 375°F.

Lightly grease a baking dish to help prevent the tortillas and cheese from sticking.

Heat the oil in a skillet over medium heat.

Add the ground beef, then season it with salt, black pepper, cumin, and chili powder.

Cook the beef until it is browned and fully cooked, breaking it apart as it cooks.

Drain off any excess fat from the skillet.

Warm the green chile enchilada sauce in a small saucepan. If using red enchilada sauce, warm that as well.

Lightly fry or warm the corn tortillas until they become soft and flexible. This helps prevent them from cracking while layering.

To build each enchilada stack, place one tortilla in the prepared baking dish.

Spoon some of the seasoned beef over the tortilla.

Drizzle enchilada sauce over the beef, then sprinkle cheese on top.

Add another tortilla and repeat the layers with more beef, sauce, and cheese.

Continue layering until each stack has 3 tortillas.

Finish the top of each stack with extra sauce and a generous layer of shredded cheese.

Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove the enchilada stacks from the oven and let them rest for about 5 minutes before serving.

Serve warm with refried beans or pinto beans, shredded lettuce, diced tomatoes, sour cream, and extra sauce if desired.