Enchilada Stacks
From grizzlybear 15 years ago
- 30 minutes to make
- Serves 46
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.
Ingredients
- 1/3 cup rice (cooked with 2/3 cup water) shopping list
- 1/2 lb. ground elk or venison shopping list
- About 2 cups taco sauce or salsa shopping list
- 1 (17 oz.) can refried beans shopping list
- 1 dozen corn tortillas shopping list
- 1 medium onion diced shopping list
- 1 small can sliced black olives shopping list
- 1 lb. cheddar cheese grated shopping list
- sour cream shopping list
How to make it
- 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.
People Who Like This Dish 4
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