Beef Enchilada Stack

By carvalhohm

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) taco seasoning mix
• 1 can (14.5 oz) diced tomatoes in sauce, undrained
• 1 can (10 oz) 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)

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°. 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:

One 11-ounce package of 8-inch flour tortillas for burritos can be substituted for corn tortillas.

Use 2 tortillas for the bottom layer, then use 3 tortillas for each of the remaining layers.
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Nutrition Information:
1 Serving (1 Serving)

Calories 460