Why This Recipe Is a Keeper
Before we dive into the method, here is why this beef enchilada stack will become a favorite.
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Only 5 ingredients. Simple and affordable.
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No rolling required. Just layer and cook.
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Set it and forget it. The slow cooker does all the work.
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Cheesy and saucy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves enchiladas.
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Budget-friendly. Ground beef, tortillas, and sauce are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 6
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1 pound ground beef, browned and drained
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2 (10-ounce) cans red enchilada sauce
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2 cups shredded Mexican blend or cheddar cheese, divided
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12 small corn tortillas (street-taco size, or 8 regular tortillas cut in halves)
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1 small onion, finely chopped (optional but counted as one of the 5 ingredients; can be omitted if desired)
Ingredient Notes
Ground beef: Use 80% to 90% lean ground beef.
Enchilada sauce: Use red enchilada sauce.
Cheese: Use Mexican blend or cheddar.
Tortillas: Use small corn tortillas.
Onion: Adds flavor. Omit if desired.
Step-by-Step Instructions
Step 1: Brown the Beef
Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, until no longer pink. Drain off any excess grease.
Step 2: Add the Onion
If using the onion, stir it into the hot beef and cook for 2 to 3 minutes, just until it softens slightly.
Step 3: Prepare the Slow Cooker
Spray the inside of a 4- to 6-quart slow cooker with cooking spray. Spoon 2 to 3 tablespoons of enchilada sauce over the bottom and spread it around.
Step 4: Layer the Stack
Place a layer of corn tortillas over the sauce, tearing them as needed to cover the bottom. Spread about one-third of the beef over the tortillas. Drizzle with about one-third of the remaining sauce and sprinkle with one-third of the cheese. Repeat the layers two more times, ending with a generous layer of cheese on top.
Step 5: Slow Cook
Cover and cook on LOW for 3 to 4 hours or on HIGH for about 2 hours, until everything is hot and bubbly and the cheese has melted.
Step 6: Rest and Serve
Turn off the slow cooker and let the enchilada stack rest, covered, for about 10 to 15 minutes. Cut into wedges or scoop out with a large spoon. Serve warm.
How to Serve Beef Enchilada Stack
This cheesy, saucy stack is delicious on its own, but a few accompaniments make it even better.
With Sour Cream: A dollop of sour cream adds tang.
With Salsa: Fresh salsa adds brightness.
With Guacamole: Creamy guacamole is a perfect pairing.
With Fresh Herbs: Sprinkle with cilantro or green onions.
With Lime Wedges: Squeeze fresh lime over the top.
Variations & Tips
Make It with Ground Turkey: Substitute ground turkey for the beef.
Make It with Chicken: Use shredded chicken.
Make It with Different Sauce: Use green enchilada sauce.
Make It with Different Cheese: Use Monterey Jack or pepper jack.
Make It with Beans: Add black beans.
Make It with Corn: Add corn kernels.
Make It with Jalapeños: Add diced jalapeños.
Make It Spicier: Add hot sauce or red pepper flakes.
Make It Gluten-Free: Use corn tortillas and gluten-free sauce.
Pro Tips for Absolute Success
Layer the tortillas evenly. This ensures a consistent stack.
Do not lift the lid during cooking. This traps the heat and steam.
Let the stack rest before serving. This allows it to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Ground turkey or chicken can be used.
Can I use a different sauce?
Yes. Green enchilada sauce can be used.
Can I use a different cheese?
Yes. Monterey Jack or pepper jack can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Cook just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my stack soggy?
The tortillas absorbed too much sauce. Let it rest.
Can I add more cheese?
Yes. Use up to 3 cups.
Can I use a different pan?
This recipe is designed for a slow cooker.
Can I make this in the oven?
Bake at 375°F for 25 to 30 minutes.
The Beauty of Enchilada Stacks
There is something deeply satisfying about a warm, cheesy, saucy enchilada stack that comes together with almost no effort. It is the kind of food that makes people happy. This beef enchilada stack is a celebration of all those things.
Keep ground beef in your freezer. Keep tortillas, sauce, and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 3 to 4 hours on LOW or 2 hours on HIGH
Rest Time: 10 to 15 minutes
Total Time: Approximately 3 to 4 hours
Yield: 6 servings