Enchilada Stacks

In a large skillet over medium heat, cook ground beef with half of the chopped onion and salt and pepper to taste. Stir and continue cooking until meat is browned and onions are soft. Drain grease and set aside.

Heat the beans in a saucepan over low heat and combine with the taco sauce to thin it. Keep warm.

Pour the packets of Frontera Red Chile Enchilada Sauce into a shallow bowl for dipping tortillas. Preheat oven to 350 F.

Dip a corn tortilla in the enchilada sauce and place on a large rimmed cookie sheet that you’ve covered in foil, or a Pampered Chef bar pan will do nicely.

Spread a layer of refried beans on the dipped corn tortilla, and top with a small handful of cheese and 1 teaspoon of the remaining chopped onion. Dip a second corn tortilla in enchilada sauce, and lay it on top of the bean and cheese layer. Top with crumbled hamburger and a generous amount of cheese. Dip a third corn tortilla in enchilada sauce and press it on top. Your first stack is done, repeat this process until you have 6-8 Enchilada Stacks.

Bake at 350 F for 20 minutes, or until you see its heated and cheese is starting to melt. While this bakes, prepare toppings for your Stacks.

Serve these piping hot from the oven, and let everyone decorate theirs as they see fit. Enjoy!