Red Chile Ground Beef

Introduction

Red Chile Ground Beef & Cheese Stacked Enchiladas are a delicious twist on the traditional rolled-up enchilada. This dish features layers of ground beef, cheese, and rich red chile sauce, all stacked up like a savory lasagna, offering a hearty, satisfying meal with all the bold flavors you love. Instead of the usual rolled tortillas, this recipe uses stacked corn tortillas to create an easy, family-friendly version of enchiladas that’s just as delicious and much less fussy.

The ground beef is simmered in a spicy red chile sauce, which is the true star of this dish—rich, smoky, and slightly tangy. When paired with layers of melted cheese and soft corn tortillas, each bite is full of flavor and comfort. This stacked enchilada recipe is perfect for a weeknight dinner or any occasion where you want to enjoy the vibrant flavors of Mexican cuisine.

 Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Yield: 6-8 servings

• Difficulty: Medium

• Flavor Intensity: Spicy, savory, cheesy, with a hint of smokiness

• Best For: Family dinners, Mexican-themed meals, casual gatherings

 Ingredients

For the Beef:

• 1 lb ground beef (or ground turkey, if preferred)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon cumin

• 1 tablespoon chili powder

• 1 teaspoon oregano

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon cayenne pepper (optional, for extra heat)

• 1/2 cup beef broth (or water)

• Salt and pepper, to taste

For the Red Chile Sauce:

• 6-8 dried red chiles (such as Guajillo or New Mexico)

• 2 cups water

• 1 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon salt

• 1/2 teaspoon sugar

• 1 tablespoon vegetable oil (for frying)

For the Stacked Enchiladas:

• 12 corn tortillas (preferably soft, not too crispy)

• 2 cups shredded cheddar cheese (or a Mexican cheese blend)

• 2 cups shredded mozzarella cheese

• 1/4 cup fresh cilantro, chopped (for garnish)

• Sour cream (optional, for serving)

• Sliced avocado (optional, for garnish)

• Lemon or lime wedges (for garnish)

 Equipment Needed

• Large skillet or frying pan (for cooking the beef)

• Blender (for the red chile sauce)

• Saucepan (for simmering the red chile sauce)

• 9×13-inch baking dish

• Kitchen tongs (for frying the tortillas)

• Wooden spoon (for stirring the filling)

 Instructions

 Step 1: Prepare the Red Chile Sauce

1. Toast the chiles: Heat a skillet over medium heat. Add the dried red chiles and toast them for about 2-3 minutes, turning them frequently to prevent burning. Toast until the chiles become fragrant but not overly dark.

2. Soak the chiles: Remove the stems and seeds from the chiles, then place them in a bowl. Pour 2 cups of hot water over the chiles and let them soak for about 15-20 minutes, or until softened.

3. Blend the sauce: After the chiles have softened, transfer them to a blender along with the soaking liquid, garlic powder, cumin, salt, and sugar. Blend until smooth, adding more water if needed to reach a pourable consistency. Set aside.

Step 2: Prepare the Ground Beef Filling

1. Cook the beef: In a large skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).

2. Add the onion and garlic: Add the chopped onion and minced garlic to the beef. Cook for an additional 3-4 minutes until the onion softens.

3. Season the beef: Stir in the cumin, chili powder, oregano, smoked paprika, and cayenne pepper (if using). Cook for another minute to let the spices bloom.

4. Simmer with broth: Pour in the beef broth (or water) and stir to combine. Let the mixture simmer for about 5 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste. Remove from heat.

 Step 3: Fry the Corn Tortillas

1. Heat the oil: In a small skillet, heat a few tablespoons of vegetable oil over medium-high heat.

2. Fry the tortillas: Using kitchen tongs, lightly fry the corn tortillas for about 30 seconds on each side, just until they become soft but not crispy. You want them pliable for stacking. Remove from the oil and place on paper towels to drain any excess oil.

 Step 4: Assemble the Stacked Enchiladas

1. Layer the enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the red chile sauce in the bottom of a 9×13-inch baking dish. Place one layer of the fried tortillas in the dish.

2. Add the beef filling: Spoon a portion of the ground beef mixture onto the tortillas, spreading it evenly.

3. Add the cheese: Sprinkle a generous amount of both cheddar cheese and mozzarella cheese over the beef.

4. Repeat the layers: Repeat this process, layering the tortillas, beef, and cheese until you’ve used up all the ingredients. Finish with a top layer of tortillas and a generous amount of cheese.

5. Bake: Pour the remaining red chile sauce over the top of the final layer, and sprinkle with any remaining cheese. Bake in the oven for about 20-25 minutes, or until the cheese is melted and bubbly.

 Step 5: Serve

1. Garnish: Once the stacked enchiladas are out of the oven, garnish them with fresh cilantro and serve with optional sides such as sour cream, sliced avocado, and lime wedges for a zesty kick.

2. Serve hot: Cut the stacked enchiladas into squares and serve immediately, ensuring each bite has a perfect mix of beef, cheese, and red chile sauce.

 Storage Tips

• Refrigeration: Leftover stacked enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: If you want to freeze them, wrap the leftovers tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to eat, reheat in the oven at 350°F (175°C) until heated through.

• Reheating: Reheat leftovers in a preheated oven for about 15-20 minutes at 350°F (175°C).

 Nutritional Information (Approximate per serving)

Nutritional values are approximate and may vary depending on specific ingredients and portion sizes.