Beef Enchilada Stack

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. By Betty Crocker Kitchens
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20 Minutes Prep
50 Minutes Total
Pie Icon
6 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb lean (at least 80%) ground beef
  • Small check mark in a circle icon 1/2 cup chopped onion
  • Small check mark in a circle icon 1/2 medium green bell pepper, chopped (1/2 cup)
  • Small check mark in a circle icon 1/2 cup frozen corn
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
  • Small check mark in a circle icon 1 can (14.5 oz) diced tomatoes in sauce, undrained
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 9 corn tortillas (6 inch)
  • Small check mark in a circle icon 2 cups shredded Cheddar cheese (8 oz)
  • Small check mark in a circle icon 1/2 cup sour cream
  • Small check mark in a circle icon 3 medium green onions, sliced (3 tablespoons)
Preparation
  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.
Expert Tips
  • 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.
Nutrition
Calories460(Calories from Fat240),Total Fat27g(Saturated Fat14g,Trans Fat1g),Cholesterol100mgSodium910mgTotal Carbohydrate30g(Dietary Fiber3g Sugars5g),Protein26g;% Daily Value*:Vitamin A15%;Vitamin C15%;Calcium30%;Iron15%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.