Easy Stacked Enchiladas
3½ cups Olde Bill's Favorite Easy Enchilada Sauce (see recipe below)
1½ pounds ground beef
½ cup chopped onion
12 corn tortillas
4 cups (16 ounces) shredded Cheddar cheese
1½ cups shredded romaine lettuce
2 medium tomatoes, seeded and diced (about 1½ cups)
Prepare Olde Bill's Favorite Easy Enchilada Sauce (see recipe below) in a 4 quart sauce pan. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is browned, stirring often to break up meat. When sauce is complete, add ½ cup into beef in skillet, stir. Place 1 tortilla into the sauce and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla onto each of 4 plates. Top each with about 1/4 cup beef mixture and 1/4 cup cheese. Repeat the layers twice, making 4 (3-layer) stacks. Spoon ¼ cup sauce over top of each stack, sprinkle with lettuce, tomato and remaining cheese.
Olde Bill's Favorite Easy Enchilada Sauce
Makes 3½ cups
1 (28 ounce) can Ro*Tel Diced Tomatoes With Green Chiles® (Mild or Original)
1 (2.25 ounce) package Olde Westport Mesa Flats Enchilada Spice Blend®
Add all ingredients into a 4 quart sauce pan. Bring to a gentle boil stirring often. Puree mixture with an immersion blender until smooth. Can use immediately with your favorite enchilada recipe or place in a sealed container and refrigerate until ready for use. Will keep in refrigerator for up to 2 weeks.
Olde Bill's Comments: Use 3 (10 ounce) cans diced tomatoes with green chiles (drain 1 can) if you can't find the 28 ounce can.