Craving that satisfying, flavorful explosion you get from a Yard House enchilada stack but don't want to leave the house? This recipe delivers the same deliciousness, all from the comfort of your own kitchen! This easy recipe is perfect for a quick weeknight dinner or a fun weekend gathering. It’s a fantastic example of homemade cooking that tastes like a restaurant meal. Get ready to elevate your weeknight dinner routine with this unbelievably satisfying and healthy meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped cilantro, for garnish
- Optional toppings: avocado slices, jalapeños, salsa
Instructions:
Get started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Brown the meat: Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Simmer the filling: Stir in the black beans, corn, diced tomatoes and green chilies, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 5-10 minutes, or until the flavors have melded nicely. This is where you can really build those delicious layers of flavor for a truly satisfying dish.
Assemble the enchilada stack: Lay two corn tortillas in the bottom of your prepared baking dish, slightly overlapping if needed. Spread one-third of the beef mixture evenly over the tortillas. Sprinkle with one-third of the cheddar and Monterey Jack cheeses. Repeat layers twice more, ending with a layer of cheese.
Bake to perfection: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
Finishing touches: Let the enchilada stack cool for a few minutes before slicing and serving. Top with sour cream or Greek yogurt, cilantro, and any other desired toppings.
Tips and Variations:
- Spice it up: Add more cayenne pepper or a pinch of chipotle powder for extra heat. For a milder dish, omit the cayenne pepper altogether.
- Vegetarian option: Substitute the ground beef with 1 (15-ounce) can of refried beans for a delicious vegetarian enchilada stack.
- Different cheese: Feel free to experiment with other cheeses, such as pepper jack or queso fresco.
- Make it ahead: Assemble the enchilada stack ahead of time and bake it just before serving. This is a great time-saving tip for busy weeknights.
- Serving suggestion: Serve with a side of Mexican rice and your favorite Mexican salad for a complete and satisfying meal.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. However, a general estimate per serving is around 400-500 calories, with varying amounts of protein, carbohydrates, and fat. For a more precise nutritional breakdown, use an online nutritional calculator and input your specific ingredients and quantities.
This Yard House-inspired enchilada stack recipe is a delicious and easy way to enjoy a restaurant-quality meal at home. It’s a great recipe for busy weeknights or for impressing your friends and family. Enjoy!