Kittencal'S Enchilada Stack Recipe

Name: Kittencal'S Enchilada Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs ground beef or 1 1/2 lbs ground turkey; 1 large onion, chopped; 1 small green bell pepper, seeded and chopped; 2 tablespoons fresh minced garlic (or to taste); seasoned salt and black pepper (to taste); 1 -2 jalapeno pepper, seeded and finely chopped (optional or to taste); 1 (1 1/4 ounce) package taco seasoning mix; 1 (7 ounce) jar salsa (mild or spicy); 3 (8 inch) flour tortillas; 1 (8 ounce) container sour cream (can use more or less); 2 cups shredded cheddar cheese (can use more or less); 1 (4 ounce) can diced green chilies (I usually use 2 cans)

Servings: persons

1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
1 large onion, chopped
1 small green bell pepper, seeded and chopped
2 tablespoons fresh minced garlic (or to taste)
seasoned salt and black pepper (to taste)
1 -2 jalapeno pepper, seeded and finely chopped (optional or to taste)
1 (1 1/4 ounce) package taco seasoning mix
1 (7 ounce) jar salsa (mild or spicy)
3 (8 inch) flour tortillas
1 (8 ounce) container sour cream (can use more or less)
2 cups shredded cheddar cheese (can use more or less)
1 (4 ounce) can diced green chilies (I usually use 2 cans)

1
Set oven to 375 degrees F (set oven rack to second-lowest position).
2
Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
3
Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
4
Mix in the taco seasoning mix; cook stirring 2 minutes.
5
Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
6
To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
7
Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
8
Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
9
Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
10
Bake for about 1 hour.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs ground beef or 1 1/2 lbs ground turkey, 1 large onion, chopped, 1 small green bell pepper, seeded and chopped, 2 tablespoons fresh minced garlic (or to taste), and more.

Yes, Kittencal'S Enchilada Stack falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kittencal'S Enchilada Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions