Enchilada Stacks2 lbs ground beef
2-3 cups salsa, store bought or homemade
corn tortillas, the amount depends on how many stacks you will make and the number of layers
2 cups refried beans
2 cups shredded Monteray Jack cheese
1 cup thinly sliced green onions
1/2 cup chopped cilantro
1-2 avocados
oil
Preheat oven to 350 degrees F. Spread a little salsa in the bottom of a tall circular baking dish.
Brown beef in skillet and set aside. Put about 1 cup of the salsa in a small skillet and heat until hot. Heat several tablespoons oil in a skillet. When it’s hot, dip a tortilla in the oil for about 20 seconds and then dip it in the salsa. Or you can skip the oil part and just dip it in the salsa in the skillet. Place the tortilla in the baking dish and top with a layer of beef, black beans, cheese and salsa. Add another tortilla that has been dipped in oil and salsa on top of the black beans and top it with beef, cheese, green onions and salsa. Then add another tortilla on top of that. You can then keep adding layers. I added another layer of cheese and green onions. When you’re done layering, add some cheese and salsa on top of the stacks and bake in the oven for 20 minutes. Add sliced avocados to top and serve.