-
1
In a large skillet over medium heat, cook ground beef with half of the chopped onion and salt and pepper to taste.
-
2
Stir and continue cooking until meat is browned and onions are soft.
-
3
Drain grease and set aside.
-
4
Heat the beans in a saucepan over low heat and combine with the taco sauce to thin it.
-
5
Keep warm.
-
6
Pour the packets of Frontera Red Chile Enchilada Sauce into a shallow bowl for dipping tortillas.
-
7
Preheat oven to 350 F.
-
8
Dip a corn tortilla in the enchilada sauce and place on a large rimmed cookie sheet that youve covered in foil, or a Pampered Chef bar pan will do nicely.
-
9
Spread a layer of refried beans on the dipped corn tortilla, and top with a small handful of cheese and 1 teaspoon of the remaining chopped onion.
-
10
Dip a second corn tortilla in enchilada sauce, and lay it on top of the bean and cheese layer.
-
11
Top with crumbled hamburger and a generous amount of cheese.
-
12
Dip a third corn tortilla in enchilada sauce and press it on top.
-
13
Your first stack is done, repeat this process until you have 6-8 Enchilada Stacks.
-
14
Bake at 350 F for 20 minutes, or until you see its heated and cheese is starting to melt.
-
15
While this bakes, prepare toppings for your Stacks.
-
16
Serve these piping hot from the oven, and let everyone decorate theirs as they see fit.
-
17
Enjoy!
