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Beef Enchilada Stack

Mexican-style dinner ready in 50 minutes! Enjoy this enchilada made using Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, Old El Paso® taco seasoning mix, Old El Paso® enchilada sauce and ground beef.

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  • prep time 20 min
  • total time 50 min
  • ingredients 11
  • servings 6
 

Ingredients

1
lb lean (at least 80%) ground beef
1/2
cup chopped onion
1/2
medium green bell pepper, chopped (1/2 cup)
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1
package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1
can (14.5 oz) diced tomatoes in sauce, undrained
1
can (10 oz) Old El Paso® enchilada sauce
9
corn tortillas (6 inch)
2
cups shredded Cheddar cheese (8 oz)
1/2
cup sour cream
3
medium green onions, sliced (3 tablespoons)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.
  • 2 Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.
  • 3 Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.
  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.
  • 2 Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.
  • 3 Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

EXPERT TIPS

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Expert Tips

An 11-ounce package of 8-inch Old El Paso® flour tortillas for burritos can be substituted for the corn tortillas.

Use 2 tortillas for the bottom layer, then use 3 tortillas for each of the remaining layers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
910mg
910%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.