Pinto Beans Enchilada Stack
Pinto Beans Enchilada Stack might be a good recipe to expand your main course recipe box. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 35g of protein, 18g of fat, and a total of 414 calories. This recipe serves 6. If you have taco seasoning mix, mexican four-cheese blend, toppings: plum tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
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.
Stir together refried beans and pinto beans.
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.
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.