Stacked Beef Enchiladas with Avocado & Pico
Crispy-edged stacked enchiladas with seasoned ground beef, melted cheese, and tangy red sauce, finished with fresh avocado and pico de gallo. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 585
- Protein
- 32g
Ingredients
- ½ lb ground beef
- 1.5 cups red enchilada sauce
- 6 count corn tortillas
- 1 cup shredded cheddar or monterey jack cheese
- 1 whole avocado
- ½ cup pico de gallo
- ½ tsp cumin
Instructions
- 1
Brown ground beef in a 10-inch skillet over medium-high heat, breaking apart with a spoon, until no pink remains, ~5 minutes.
- 2
Pour in 1 cup enchilada sauce and stir in cumin. Reduce heat to medium and simmer until slightly thickened, ~2 minutes.
- 3
Dip a tortilla in remaining sauce and lay it flat in the skillet. Add a spoonful of beef mixture and a pinch of cheese on top.
- 4
Layer a second tortilla, beef, cheese, then a third tortilla. Repeat to build a second stack. Pour remaining sauce over both stacks and top with remaining cheese.
- 5
Cover with foil. Cook over medium heat until cheese melts and edges are golden, ~4 minutes.
- 6
Slide onto plates. Top each stack with sliced avocado and a spoonful of pico de gallo. Serve immediately.
Tools you’ll need
- 10-inch skillet with lid or foil cover
- spoon for breaking up meat
- tongs or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
