Pinto Beans Enchilada Stack |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 pound lean ground beef |
1 (1.25-oz.) envelope taco seasoning mix |
1 (16-oz.) can refried beans |
1 (15-oz.) can pinto beans, drained and rinsed |
5 (10-inch) burrito-size flour tortillas |
2 1/2 cups (10 oz.) shredded mexican four-cheese blend, divided |
1 (10-oz.) can enchilada sauce |
toppings: chopped plum tomatoes, chopped green onions, sour cream, chopped fresh cilantro, chopped avocado |
Directions:
1. Preheat oven to 425°. Cook ground beef in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink. Add taco seasoning and 1/3 cup water, and cook 1 to 2 minutes or until thickened.
2. Stir together refried beans and pinto beans.
3. Place 1 tortilla on a lightly greased aluminum foil-lined jelly-roll pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of refried bean mixture, half of enchilada sauce, and 1/2 cup cheese. Top with another tortilla, and repeat layers once. Top with remaining tortilla.
4. Bake at 425° for 16 to 18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese; and bake 2 to 3 minutes or until cheese is melted. Cut into wedges, and serve with desired toppings.
|
|