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.
Prep 20 Minutes
Total Time 50 Minutes
Servings 6

Ingredient List

  • 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)
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Recipe Continues Below

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

  • 1 Serving Calories 460 (Calories from Fat 240);  Total Fat 27g (Saturated Fat 14g ,Trans Fat 1g);  Cholesterol 100mg;  Sodium 910mg;  Potassium 480mg;  Total Carbohydrate 30g (Dietary Fiber 3g ,Sugars 5g);  Protein 26g
  • % Daily Value: Vitamin A 15%;  Vitamin C 15%;  Calcium 30%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1 Vegetable;  2 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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