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Speedy Enchilada Bake

(3)
  2 reviews
  • 15 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings
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Layered tortilla chips and purchased seasoned taco meat put the “speedy” in this casserole. It looks as good as it tastes!

1
cup chopped Italian plum tomatoes (3 medium)
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers
1
can (10 oz) Old El Paso™ enchilada sauce
1
container (18 oz) refrigerated taco sauce with seasoned ground beef
4
cups small round corn tortilla chips (5 oz)
2
cups shredded Cheddar cheese (8 oz)
1/4
cup sliced green onions (4 medium)

Steps

  • 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.
  • 2 In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.
  • 3 Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.
  • 4 Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.

Expert Tips

Enchilada sauce comes in a variety of heat levels. Choose medium, hot or mild according to your family's preference. Green enchilada sauce is a delicious option.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
% Daily Value
Total Fat
26g
40%
Saturated Fat
11g
55%
Trans Fat
1g
1%
Cholesterol
60mg
21%
Sodium
1200mg
50%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Protein
22g
22%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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