Beef Enchilada Stack

 

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)

• 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.