Beef Enchilada Stack

(26)
16 reviews.
  • 20 min prep time
  • 50 min total time
  • 11 ingredients
  • 6 servings

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)

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved