BEEF ENCHILADA STACK

Beef Enchilada Stack image

Add something spicy to your family's Mexican dinner! Serve this delicious enchilada that's filled with beef and corn and flavored with Old El Paso® seasoning mix and sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

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 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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 1 g