BEEF ENCHILADA STACK

By bjnelson55

Mexican-style dinner ready in 50 minutes! Enjoy this enchilada made using Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, Old El Paso® taco seasoning mix, Old El Paso® enchilada sauce and ground beef.

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® 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)

Details

Servings 6

Preparation

Step 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.