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Stacked Beef Enchiladas (AKA Mexican Lasagna)

5 stars based on 36 votes

stacked beef enchilada casserole

You know when you make a dish for the first time and your whole family loves it, and you’re elated because you’ve found a new recipe to add to your repertoire forever? That’s how I felt the first time I cooked this hearty stacked beef enchilada casserole. With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it’s a cross between traditional rolled enchiladas and lasagna — yet easier to make than both. It’s a great make-ahead dish for a potluck or big family dinner. And if you prepare the sauce in advance, it’s doable on a weeknight, too.

Stacked Beef Enchilada Casserole

To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender.

Stacked Beef Enchilada Casserole

Mix with your hands until evenly combined.

Stacked Beef Enchilada Casserole

Let sit on the counter for 20 to 30 minutes. Meanwhile, make the sauce.

Stacked Beef Enchilada Casserole

Toss the tomatoes, onions, and garlic with the vegetable oil directly on a foil-lined baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula).

Stacked Beef Enchilada Casserole

Transfer the vegetables and juices to a food processor fitted with the metal blade.

Stacked Beef Enchilada Casserole

Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — then toss in the cilantro leaves.

Stacked Beef Enchilada Casserole

Pulse until the cilantro is chopped. Set the sauce aside.

Stacked Beef Enchilada Casserole

Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes.

Stacked Beef Enchilada Casserole

Add the chili powder, cumin, and salt.

Stacked Beef Enchilada Casserole

Cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.

Stacked Beef Enchilada Casserole

To assemble the casserole: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9×13-inch glass or ceramic baking dish. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won’t cook through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.

Stacked Beef Enchilada Casserole

Spoon half of the beef (and any juices) over the tortillas, followed by half of the sauce.

Stacked Beef Enchilada Casserole

Sprinkle 1/3 of the cheese over the sauce.

Stacked Beef Enchilada Casserole

Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas.

Stacked Beef Enchilada Casserole

Spread the reserved sauce over the tortillas and cover completely.

Stacked Beef Enchilada Casserole

Sprinkle the remaining cheese evenly over top.

Stacked Beef Enchilada Casserole

Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.

Stacked Beef Enchilada Casserole

Enjoy!

Stacked Beef Enchilada Casserole

My Recipe Videos

Stacked Beef Enchiladas (AKA Mexican Lasagna)

Servings: 8
Total Time: 1 Hour 5 Minutes

Ingredients

For the Beef

  • 1-1/2 pounds 90% lean ground beef
  • 1/2 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons chipotle chili powder (see note)
  • 2-1/2 teaspoons ground cumin
  • 3/4 teaspoon salt

For the Sauce

  • 4 large vine-ripened tomatoes (about 1.3 lb), quartered
  • 2 medium yellow onions, cut into 1/2-inch wedges
  • 1/4 cup vegetable oil
  • 6 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup cilantro leaves

For Assembling

  • 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
  • 4 cups (12 oz) shredded Mexican blend cheese

Instructions

  1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  2. While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  3. Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  4. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
  5. To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
  6. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
  7. Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and 1/3 of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
  8. Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
  9. MAKE AHEAD: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
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Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 491
  • Fat: 32 g
  • Saturated fat: 11 g
  • Carbohydrates: 21 g
  • Sugar: 4 g
  • Fiber: 3 g
  • Protein: 30 g
  • Sodium: 608 mg
  • Cholesterol: 96 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    This was a very fun dish that all of my family enjoyed. My “critics” said this could definitely become part of our regular rotation of dishes. For some reason I ended up using 6 tortillas for each layer. Seemed to cover better. I had also made a bit of extra sauce since I started with two pounds of tomatoes. That turned out to be the perfect amount of that delicious sauce for us. Overall an easy dish that did take me, start to finish, a bit longer than noted on the recipe. Made it in the AM and baked it later that day for supper.

    - Sue S on February 22, 2018 Reply
  • 5 stars

    Another hit for Jen! Homemade sauce was delish! Followed as directed but added a adobo chili to meat mixture to add a kick. Another Keeper!

    - Ria on February 21, 2018 Reply
  • Question: Does the baking soda make the beef have an odd smell when cooking?

    I didn’t notice a smell before cooking, now the smell is funky.

    - Terri on February 18, 2018 Reply
    • Hi Terri, It definitely shouldn’t.

      - Jenn on February 18, 2018 Reply
  • 5 stars

    Delicious! My whole family (picky 8 yr old included) gave this casserole a thumbs up…and it was pretty easy too. Going into the rotation!

    - Karen on February 14, 2018 Reply
  • 1 stars

    For the first time, this was not something that worked for our tastes. The tortilla’s overwhelmed the taste profile, and the sauce was also a bit off. Threw the whole thing away, regrettably—but this is a first for us—otherwise, we always LOVE Jen’s recipes

    - Sandy on February 14, 2018 Reply
  • 5 stars

    Made this instead of tacos for a weeknight meal. Very easy and delicious. Everyone loved it. We followed the recipe exactly, and dressed ours with shredded lettuce, fresh salsa, sour cream & extra cilantro. Will definitely be making this again. Delicious as leftovers for lunch too.

    - Stephanie N. on February 14, 2018 Reply
  • 5 stars

    I made this with two pounds of turkey, but otherwise as directed. So easy and tasty! Even the sauce would not put me off on a weeknight, as it just involves whacking chunks of veggies under the broiler. Yum.

    - Rzh on February 11, 2018 Reply
  • don’t you think this recipe has too many calories and fat? The percent of fat looks much more than 30%, right?

    - Ellen on February 9, 2018 Reply
    • Hi Ellen, While I’ve only made this with full-fat cheese and 90% lean ground beef, you could reduce the fat in this by using lower fat versions of both of them. And regarding the nutritional information, because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. Hope that clarifies. 🙂

      - Jenn on February 9, 2018 Reply
  • 5 stars

    Hi Jenn,
    Can’t tell if you’re using the crispy Mission corn tortillas or the soft ones that tear quite easily. Just want to be sure before I make this delicious looking dish tomorrow morning for my husband’s birthday party. Love your recipes! Thanks,
    Barbara

    - Barbara on February 9, 2018 Reply
    • Hi Barbara, Definitely the soft ones. Hope you enjoy it!

      - Jenn on February 9, 2018 Reply
  • 5 stars

    I tried this for the first time and omg it was a hit. I did substitute drained diced tomatoes for a more tomatoey sauce!

    - Laurie armstrong on February 8, 2018 Reply
  • 3 stars

    Went out and bought the Chiplotle Chili powder just for this. But it needed some more spice. I didn’t realize the chipotle was somewhat sweet tasting. We squeezed on some lime to bring out the flavor. Next time I would use jalapenos in the salsa or regular chili powder for more flavor. It was still delicious and family loved it but we felt it needed more. This recipe is a good use for older dry corn tortillas.

    - Liliana on February 8, 2018 Reply
  • 5 stars

    Made this for dinner tonight and it was a huge hit!! Used turkey instead of beef and it was absolutely delicious! I have made several of your recipes now and been very happy with all of them. I recommend your site to friends and just preordered your book. Thanks for making cooking enjoyable again.

    - Amy on February 7, 2018 Reply
    • So glad you enjoyed, Amy…and thank you for supporting me! 🙂

      - Jenn on February 8, 2018 Reply
      • I’m keen on making thi recipe for approximately 20 people but am wondering if I can use 4 metal 9”x13” metal pans not glass ones. Is this advisable?

        - Laura on February 8, 2018 Reply
        • Sure, Laura – that’s perfectly fine. Hope everyone enjoys!

          - Jenn on February 8, 2018 Reply
  • 4 stars

    This is definitely a great family meal! My son didn’t love it but he is rather picky. I used a mix of chipotle and ancho to avoid making it overly spicy for the kiddo. Loved the salsa on it’s own before adding to the casserole. Will make again.

    - Karen on February 5, 2018 Reply
  • 5 stars

    Made this for the Super Bowl and it is delicious. My kids ate several helpings. The sauce is so great that next time I would 1.5 the amount as it gets absorbed into the tortillas while cooking. Plus you can dip chips into what you don’t use–it’s that great.

    - Beth G Schulberg on February 5, 2018 Reply
  • 5 stars

    Made this and the family loved it. Adding the baking Soda to the beef was a new technique for me and it really made for delicious, moist ground beef. I used two lbs of ground beef only because this was how I had it packaged. I served it with guacamole and sour cream. Really delicious and a definite keeper. Thanks Jenn for another great recipe.

    - Beverly Kloppenburg on February 5, 2018 Reply
  • 5 stars

    I made this for Super Bowl Sunday- it was a hit! I have never used chipotle chili powder before- the flavor is great and everyone loved the kick it gives the dish! I’m so glad I hunted it down! Thanks, Jenn for another great recipe!

    - Laura on February 4, 2018 Reply
  • 5 stars

    This is SO YUMMY!!!
    When I first looked at this recipe in your email, Jenn, I didn’t get excited. Admittedly, it didn’t appeal to me. Not a huge fan of making lasagne or enchiladas. I thought I should give it a try, seeing as literally EVERYTHING I’ve made from your site has been fantastic and my weeks meals are mainly made up of your recipes. This exceeded my expectations on so many levels! I’m eating leftovers for lunch right now and honestly…. I’m in heaven!! I did make some substitutions, as I live in Australia and some things are unavailable here. I ended up using just over 1lb beef and added a can of drained black beans in with the beef mixture. I added 4 small jalapeños from my garden into the salsa. Jack cheese and Mexican cheese blends are hard to find here so I ended up using a 50/50 mix of shredded mozzarella and grated sharp cheddar. It turned out amazing!!! I will absolutely make this again a and again 🙂 If you’re wondering if you should make this, do it!!! Thank you Jenn!!

    - Katrina on February 4, 2018 Reply
  • 5 stars

    Another victory! My casserole suspicious boys ate this without any anxiety, raised eyebrows or preconsumpton dissection. They have deemed it worthy enough to enter the rotation of make ahead foods to eat as their “First Dinner” when they arrive home from school or sports. Thank you, AGAIN, Jenn!

    - Lily on February 4, 2018 Reply
  • 5 stars

    This was the best casserole I have ever had! The tomatoe sauce absolutely makes it and thank you for the tip about baking soda with the beef. It turned out juicy, firm and so yummy! Another Jenn Segal winner!

    - Jody on February 4, 2018 Reply
  • Hi Jenn, Love your site & am excited to try out this new recipe for my family. We’re currently in Australia & I can find Mission White corn tortillas but not yellow ones – do you think that will be a suitable substitution??? This may be a dumb question but I really don’t buy corn tortillas so don’t know if the difference we’ll matter. Let me know & I’ll add my updated review after – thanks!!!

    - TracyV on February 4, 2018 Reply
    • Hi Tracy, Yellow corn tortillas have a bit more flavor but white will definitely work – I’ve made it both ways. Hope your family enjoys it!

      - Jenn on February 4, 2018 Reply
      • 5 stars

        Our family enjoyed this casserole tonight! Yummy! Easy to make & packs a good flavour punch. I did 1tsp of regular chili powder & 1/2tsp of ancho to ensure my kiddies could handle it & they ate it up no problem!

        - TracyV on February 6, 2018 Reply
  • 5 stars

    Fantastic! It’s only the two of us so the ability to freeze a portion is an added plus. One question though, what is the purpose of mixing the baking soda and the ground beef?

    - Suzon on February 3, 2018 Reply
    • Hi Suzon, The baking soda is a tenderizer – it keeps the beef from drying out. Glad you enjoyed it!

      - Jenn on February 3, 2018 Reply
  • 5 stars

    Delicious! Really enjoyed by my whole family. Thanks!

    - Laura on February 3, 2018 Reply
  • Thanks for adding the tomato weight and quantity of sauce to the recipe. I’m adding some chicken stock for leftovers which should moisten it a little. (BTW, the Italian wedding soup was yummy.)

    - mommo on February 3, 2018 Reply
  • 5 stars

    This was awesome! The roasted vegetables really made it hearty and tasty and we all loved it!

    - Cynthia on February 3, 2018 Reply
  • 5 stars

    Another massive hit with my Family Jenn so once again a big thank you. I have made so many of your recipes and always know that they will be a huge success and enjoyed by all! Im in the UK so used 2 x 400g packs of beef, plus extra tomatoes, large onions and more garlic and tossed in the spices for grilling. Also used mild chilli powder (2 tsp), as young daughters don’t like too much heat. Only needed 8 x 8″ tortillas for the 3 layers. We’re only 4 so will be having seconds for tonight’s dinner – can’t wait!

    - Maxine on February 3, 2018 Reply
  • 3 stars

    I followed the directions exactly and must admit I was quite disappointed in the results. The casserole was extremely dry. There was not enough moisture to soften the tortillas. Perhaps, there should be an indication of how much sauce there should be after roasting and blending since tomatoes vary so much in size. The flavor was ok. Glad I made it today instead of taking it to a Super Bowl party Sunday. I’ll make something different. This is probably the first real failure I’ve had with your recipes. I’ve made dozens and dozens and everything else has been a thumbs up. I won’t give up though. The cilantro lime corn I made to go with it was divine.

    - mommo on February 2, 2018 Reply
    • So sorry this didn’t work out for you! You should have about 2-3/4 cups sauce, which is plenty to soften the tortillas, especially with all the cheese. I’ve added the weight for the tomatoes – hope that helps next time!

      - Jenn on February 3, 2018 Reply
  • Hi Jenn,

    I’m eager to make this. I have ample supply of regular chili powder, plus a couple of cans of chipotles. Can I get the same flavor and texture you’re after by chopping up a chipotle and adding that to the food processor, and/or perhaps spooning in a bit of the juice from the can?

    Chuck

    - Chuck Cairns on February 2, 2018 Reply
    • Sure, Chuck – the recipe is really flexible. I love the smoky, spicy flavor of chipotle chili powder but you can use regular, too. Hope you enjoy it!

      - Jenn on February 2, 2018 Reply
  • 5 stars

    I can’t find 8” corn tortilla, only the smaller ones which is almost 5 1/2”. How many to use if I can’t find a place that sells the 8”?

    - Renee on February 2, 2018 Reply
    • Sure, Renee – it’s perfectly fine to use smaller tortillas. I’m guessing you’ll need 12 to 14 but it doesn’t need to be too exact. Just create slightly overlapping layers similar to the photos and it’ll be fine.

      - Jenn on February 2, 2018 Reply
  • 5 stars

    I made this last night and it was wonderful. My partner took a bite and said, Mmmm, this is good! Then was silent for a bit and said, “Wow, this is really good”.. love how the corn flavor is bright from the corn tortillas. I wouldn’t recommend using flour tortillas at all.
    I would have like more sauce. I used 4 tomatoes but only had one onion. Perhaps that was the problem. I grilled them and it was awesome. Next time I’ll use more tomatoes and the extra onion for sure.

    - Linda Bonny on February 2, 2018 Reply
  • 5 stars

    Made this last night for the family…everyone loved it! It was easy to put together and the roasted vegetable sauce was flavourful. I used 6 tomatoes, 2 medium onions and close to a bulb of garlic…I also increased the chili powder. Jenn – you are a masterful chef…Italian Meatloaf, Caesar salad dressing, Beef & Barley Soup, sloppy joes, every recipe I have tried has been phenomenal!

    - Aristaea Clarkson on February 2, 2018 Reply
  • 5 stars

    I made these last night and all I can say is it was a bit hit…so yummy! Roasting of the vegetables made all the difference in the world when it came to the taste and depth of flavor. Another home run again, Jen!!

    - Cynthia on February 2, 2018 Reply
  • 5 stars

    Delicious, delicious, delicious! Such an easy step-by-step recipe to follow with delicious ending. I added a layer of refried beans after the first sprinkling of cheese, and everything was so creamy, melty, good. Thank you, Jenn!

    - Jami Eggert on February 2, 2018 Reply
    • Love that idea, Jami. Glad you liked it!

      - Jenn on February 2, 2018 Reply
  • 5 stars

    Don’t really care what the definition of an enchilada is because these are yum! Thanks for churning out another delicious recipe 😉

    - J Page on February 1, 2018 Reply
  • 5 stars

    Love your recipes Jenn! I do notice that you use a lot of vegetable oil. I have been reading quite a bit saying it is not good for. I use olive oil instead. Just saying.

    - Debi on February 1, 2018 Reply
    • Hi Debi, I appreciate your feedback. I definitely think carefully about which oil I will use in a recipe; if I want something more mild tasting, I will generally go with vegetable oil. Feel free to replace it with olive oil if you prefer.

      - Jenn on February 2, 2018 Reply
  • 5 stars

    I mixed corn and flour tortillas! Turned out great! Also what about using 1/2 beef and 1/2 chorizo? By the way your recipes are always spot on the money! Thnx

    - Jim Wheeler on February 1, 2018 Reply
    • Glad you enjoyed it, Jim – and I love the idea of replacing some of the beef with chorizo. Please lmk how it turns out if you try it.

      - Jenn on February 1, 2018 Reply
  • Hi Jenn, with all due respect, but do you know the meaning for ‘enchilada’?
    An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. (https://en.wikipedia.org/wiki/Enchilada)
    And there’s no rolled tortillas nor chili pepper. When you use the tortilla in that way we call it chilaquiles. I love many of your recipes and I made some of them but also I like to say a constructive critic.

    - Dan M on February 1, 2018 Reply
    • Hi Dan, I do love enchiladas! While I agree that “stacked” enchiladas are not authentic, they are definitely a thing — at least on the Internet! 🙂

      - Jenn on February 1, 2018 Reply
      • Sadies in Albuquerque offers chicken enchiladas either rolled or stacked. They are yum, but very spicy with green chiles.

        - Susan Wright on February 1, 2018 Reply
    • Eh, not a biggie. I lived in Cholula, Mexico and enchiladas were certainly rolled, but I had a roommate from Santa Fe and she made her enchiladas stacked (and with blue corn tortillas).

      - Sue on February 2, 2018 Reply
  • 5 stars

    Hi Jenn-

    This looks really good! What yould you think about substitiuting a fresh salsa from the supermarket (for example Jack’s Garden Fresh Gourmet medium) for your sauce? If you approve, about how many cups:)?

    - Dawn C on February 1, 2018 Reply
    • Hi Dawn, I’m not familiar with that brand so I really can’t say but as long as it’s a cooked salsa (not fresh), I think it could work. The recipe makes about 2-3/4 cups. I’d love to know how it turns out if you try it.

      - Jenn on February 1, 2018 Reply
  • Can this be frozen? And would you freeze it before or after cooking? I’m looking for dishes to give to new parents. Any suggestions for great freezable dinner would be appreciated. Thanks!

    - H on February 1, 2018 Reply
    • Definitely — see the make-ahead/freezing instructions at the end of the recipe. Hope you enjoy it!

      - Jenn on February 1, 2018 Reply
  • The recipe doesn’t say to drain the ground beef after cooking it. Is it really not necessary? Looking forward to making this – as with all of your recipes, I’m sure it will be delicious!

    - Janice on February 1, 2018 Reply
    • Hi Janice, Since the recipe calls for 90% lean ground beef, there is really not much to drain — promise!

      - Jenn on February 1, 2018 Reply
  • Will the flavor be affected if you use regular chili powder instead? Can I use diced (canned) tomatoes instead of 4 fresh ones?

    - Mike on February 1, 2018 Reply
    • Hi Mike, I think you could get away with regular chili powder but, unfortunately, canned tomatoes definitely won’t work.

      - Jenn on February 1, 2018 Reply
  • 5 stars

    Winner winner enchilada dinner! I love enchiladas but they’re kind of putsie.
    Italian lasagna gets kind of boring. The only change I would make with these is adding some red chili peppers when roasting the onions for a little more zing.

    - Tami Kaminsen on February 1, 2018 Reply
  • I have a ton of ground Venison. What are your thoughts on subbing it in Lieu of the beef?

    - Michael on February 1, 2018 Reply
    • I think it’d work nicely, Michael. Please lmk how it turns out if you try it.

      - Jenn on February 1, 2018 Reply
      • 5 stars

        Turned out great. Paired it with some pintos simmered with halfway cooked bacon and jalapenos dashed with some Louisiana hot sauce and some Basmati rice infused with lime zest and Cilantro. Topped it with a little sour cream and salsa. Squeeze of lime wedge. Excellent! A little high maintenance but definitely worth it!

        - Michael on February 3, 2018 Reply
  • I’d love to make this. What can I sub for the cilantro?

    - Michael R on February 1, 2018 Reply
    • Hi Michael, Totally fine to just omit it.

      - Jenn on February 1, 2018 Reply
  • can you sub flour burritos? I happen to have some on hand.

    - cheryl wilk on February 1, 2018 Reply
    • Hi Cheryl, I don’t recommend it – the corn tortillas add really nice flavor and they have a heartier texture that holds up a little better. Sorry!

      - Jenn on February 1, 2018 Reply
    • 5 stars

      I just made this with flour tortillas and it was delicious.
      My personal preference is for more heat, so I think next time I will double the chili called for and/or throw in some sliced jalapeños. Thank you for the recipe!

      - Adelle on February 2, 2018 Reply
  • 5 stars

    Hi Jenn!
    I’ll be making this with ground turkey. Any need for the baking soda?

    - Edi on February 1, 2018 Reply
    • Hi Edi, You can omit it. I’d love to know how it turns out with turkey.

      - Jenn on February 1, 2018 Reply
  • Hi, I just noticed that the recipe cuts out the onions when switching between metric and cup measurements.

    - Trevor Lyons on February 1, 2018 Reply
    • Hi Trevor, So sorry, there was a glitch in the system and all the ingredients were jumbled – it has been corrected.

      - Jenn on February 1, 2018 Reply

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