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Crispy Beef & Chorizo Enchilada Stacks with Smoky Cheese Sauce
Dive into our quick and easy crispy beef & chorizo enchilada stacks with smoky cheese sauce – the ultimate comfort food indulgence!
Prepare to be swept off your feet by a whirlwind of flavors and textures in this Crispy Beef & Chorizo Enchilada Stacks with Smoky Cheese Sauce. Imagine layers of crispy corn tortillas stacked with savory ground beef and spicy chorizo, all smothered in a luscious smoky cheese sauce. This dish is a celebration of bold flavors that will have you reaching for seconds before you even finish your first bite.
The beauty of this recipe lies in its simplicity and indulgence, making it an ideal choice for a quick and easy dinner that's anything but ordinary. The combination of tender beef, fiery chorizo, and a rich, creamy cheese sauce delivers a satisfying meal that's perfect for weeknights when you crave comfort and flavor without a long list of ingredients or complicated techniques. Let's dive into this mouthwatering creation sure to become a new favorite in your indulgent dinner repertoire.
Recipe Overview
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mexican
Dive into our quick and easy crispy beef & chorizo enchilada stacks with smoky cheese sauce – the ultimate comfort food indulgence!
Ingredients
- • ground beef: 1 pound
- • chorizo sausage: 1/2 pound, casing removed
- • yellow onion: 1, diced
- • garlic cloves: 3, minced
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • corn tortillas: 12, small
- • olive oil: 2 tablespoons
- • cheddar cheese: 2 cups, shredded
- • heavy cream: 1 cup
- • chipotle in adobo sauce: 1 tablespoon, minced
- • cilantro: 1/4 cup, chopped (optional)
- • lime wedges: for serving
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large skillet over medium-high heat, add the ground beef and chorizo. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8 minutes. Drain excess fat if necessary.
- 3 Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes. Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
- 4 While the meat mixture is cooking, brush the corn tortillas lightly with olive oil. Place them on a baking sheet and bake in the preheated oven for 5-7 minutes until they are crisp and golden.
- 5 In a small saucepan over low heat, combine the shredded cheddar cheese, heavy cream, and minced chipotle in adobo sauce. Stir continuously until the cheese is melted and the sauce is smooth and creamy, about 5 minutes.
- 6 To assemble the enchilada stacks, place a crispy tortilla on a plate, top with a generous scoop of the beef and chorizo mixture, and drizzle with the smoky cheese sauce. Repeat layers until you have a stack of three tortillas topped with sauce.
- 7 Garnish with chopped cilantro if desired, and serve with lime wedges on the side for an extra burst of freshness.
Serving Suggestions
- • Pair these indulgent enchilada stacks with a simple side salad of mixed greens and avocado drizzled with a zesty lime vinaigrette to cut through the richness. A chilled Mexican lager or a tangy margarita would complement the bold flavors perfectly. For a non-alcoholic option, a refreshing limeade or agua fresca would enhance the meal's vibrant notes.
Storage Tips
If you have leftovers, store the components separately in airtight containers in the refrigerator. The beef and chorizo mixture will keep for up to 3 days, while the cheese sauce should be used within 2 days. Reheat the meat and sauce gently on the stovetop or in the microwave, and toast any remaining tortillas in the oven to maintain their crispiness.
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