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Beef Enchilada Stack

Add something spicy to your family’s Mexican dinner! Serve this delicious enchilada that's filled with beef and Green Giant® Valley Fresh Steamers™ Niblets® corn and flavored with Old El Paso® seasoning mix and sauce.

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( 10 Ratings)

10 Ratings

5 Stars 70%

4 Stars 20%

3 Stars 10%

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Member Reviews ( 12 )

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Prep Time 20 min
Total Time 50 min
Servings 6

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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 14g, 14% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 910mg; 910%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 30%;
Iron: 15%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 5/2/2013 3:33:13 PM REPORT ABUSE betz70 said:

Rating:

Question and Review Why do so many Mexican recipes have corn for a main ingredient. We love Mexican food, but, I am unable to eat corn. I am sure that I am not the only person that cannot eat corn. Therefore I leave corn out of so many things I cook. The recipe is good.

This reply was: Helpful Inspiring