Green Chile Stacked Beef Enchiladas

Stacked enchiladas, also known as New Mexico-style stacked enchiladas, have deep roots in the American Southwest, particularly in New Mexican cuisine. Unlike the more common rolled enchiladas found in Tex-Mex or traditional Mexican cuisine, stacked enchiladas are layered like a casserole, typically using corn tortillas, red or green chile sauce, cheese, and sometimes meat or eggs. But they all have this in common - they're delicious! Switch up enchilada night and swap the Tex-Mex for the New-Mex! These are quick and delicious, and only require a handful of ingredients. A perfect microwave-friendly dinner for those nights when cooking dinner itself sounds impossible!

• 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
• 2 cups cooked ground beef taco meat
• 1 15-ounce can black beans, drained and rinsed
• 10 corn tortillas
• 2 cups (8 ounces) Colby Jack cheese

• In a large microwave-safe bowl, combine the Two-Step Green Chile Stew Mix, taco meat, and black beans, stirring to blend well. Microwave on HIGH for 2 minutes , stirring halfway through, until heated through.
• Microwave the tortillas as well, just for 10-20 seconds until they become easily pliable.
• Build your stack: spread a spoonful of the beef mixture on a plate. Lay a tortilla on top, followed by a layer of cheese. Repeat that process until you are satisfied with your stack, ending with cheese on top.
• Cover the dish loosely with a damp paper towel.
• Microwave until the cheese is melted and bubbly, about 45 seconds. Let stand for 2-3 minutes before serving.
• Top with desired toppings: pico de gallo, sour cream, cilantro, avocado, etc.!