Beef Enchilada Stack

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

  • Total Time 50-mins
  • Prep Time 20 Minutes
  • Servings 6
  • Ingredients 11


  • 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)


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.

Step 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.

Step 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.


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.

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.