Beef Enchilada Stack
Beef Enchilada Stack 6 servings
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® Valley Fresh 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)
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.
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.