Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup enchilada sauce in the skillet. Spray a baking sheet with vegetable cooking spray.
• Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.
• Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and chopped green onion, if desired. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa, if desired.

Ingredients

• 1 pound ground beef
• 2 cups enchilada sauce
• 6 (10-inch) flour tortilla
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1 can (about 16 ounces) refried beans
• 2 cans (about 4 ounces each ) chopped green chiles, drained
• 2 tablespoons chopped green onion (optional)
• 1 cup Pace® Chunky Salsa