Daybreak recipe: Sideways Stacked Enchiladas

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by AMY KUSHNIR

WFAA contributor

Posted on May 21, 2011 at 8:16 AM

Here is the recipe for I Can Party If I Need To/Sideways Stacked Enchiladas by Justin Frazell, a host at 95.9 The Ranch, as seen on News 8 Daybreak Saturday.

Justin’s version of ingredients 

 

  • pound and a half of ground beef or whatever has the least amount of fat in it.
  • Some hot sauce. Clint's preferably, it's made in Texas by God and it's good. 
  • can of enchilada sauce.
  • Sack of that of Grated Mexican 3 Cheese. 
  • Sack of Flour tortillas.
  • Butter (real stuff.  No mamsy pamsy "I can't believe" stuff.  I can't believe people actually use that mess.
  • Dish about 4 inches deep and 2 flour tortillas long.
  • Big ass frying pan or WOK.  Yea, I've used a WOK.

Amy’s modified version of ingredients

  • 1 lb. Ground Beef
  • 1 jar of your favorite Salsa
  • 1 can Enchilada Sauce
  • 1 bag of Grated Mexican Cheese
  • 1 bag Flour Tortillas
  • 1 small can Black Olives - chopped
  • 1 tomato - chopped
  • Butter

Directions

  1. Brown the beef and add the salsa while the beef simmers.
  2. Chop the tomato
  3. Grease a 8” x 11” baking dish with butter
  4. On the bottom, place 2 flour tortillas
  5. Add a layer of the meat mixture
  6. Next, add a layer of cheese
  7. Repeat the process 2 more times or until the dish has become full.
  8. On the top, add the enchilada sauce, remaining cheese and sprinkle with tomato and black olives
  9. Bake @ 350 for 15 - 20 min. or until cheese is melted.
  10. Serve with guacamole and tortilla chips.

Enjoy!

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