Recipe

Enchilada Stacks Recipe

	Grizzlybear / All my dishes 12 months ago This started out as a recipe for beef, but it worked so well with ground elk or venison, we don't use beef any longer. Prep:20m Cook:30m Servings:46	Grizzlybear
	venison

Does this look good? Yeah! / Nope

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Ingredients

1/3 cup rice (cooked with 2/3 cup water)

1/2 lb. ground elk or venison

About 2 cups taco sauce or salsa

1 (17 oz.) can refried beans

1 dozen corn tortillas

1 medium onion diced

1 small can sliced black olives

1 lb. cheddar cheese grated

Sour cream

Directions

Grease a 14x17 cookie sheet & set aside. Cook rice, brown ground meat, stir in 1/2 cup taco sauce or salsa. Refried beans & rice to meat, mix well. Place 3 tortillas on the cookie sheet. Layer about 1/2 cup of meat mixture, then taco sauce, sprinkle with onion, olives & cheddar on each tortilla. Repeat until stack is three layers high, ending with a fourth tortilla. Top only with taco sauce, olives & cheese.

Place prepared stacks in oven at 325 degrees for 25-30 minutes. Cut & serve with scoop sour cream & additional salsa.

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