Beef Enchilada Stack

Name: Beef Enchilada Stack
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 411 grams can diced tomatoes in sauce, undrained; 118 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 9 6-inchs corn tortillas (6 inch); 283 grams can Old El Paso® enchilada sauce; 3 Tbsps medium green onions, sliced; 454 grams lean (at least 80%) ground beef; 118 milliliters chopped onion; 227 grams cups shredded Cheddar cheese; 118 milliliters sour cream; 28 grams package Old El Paso® 40% less-sodium taco seasoning mix

You can never have too many Mexican recipes, so give Beef Enchilada Stack a try. This recipe serves 6. One portion of this dish contains roughly 31g of protein, 22g of fat, and a total of 450 calories. From preparation to the plate, this recipe takes approximately 50 minutes. It works well as a main course. Head to the store and pick up 2 bell pepper, cream, onion, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Enchilada Sauce

Cooking Spray

Bell Pepper

Tomato

Onion

Beef

Corn

Equipment you will use

Dutch Oven

Frying Pan

Oven

Heat to boiling; remove from heat.

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.

Ingredients you will need

Tortilla

Cheese

Spread

Beef

Bake about 30 minutes or until cheese is melted and lightly browned.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Ingredients you will need

Green Onions

Sour Cream

Equipment

Dutch Oven

Frying Pan

Oven

Ingredients

Servings:

411grams

can diced tomatoes in sauce, undrained 118milliliters

Green Giant® Valley Fresh Niblets® frozen corn 96-inchs

corn tortillas (6 inch)283grams

can Old El Paso® enchilada sauce 3Tbsps

medium green onions, sliced 454grams

lean (at least 80%) ground beef 118milliliters

chopped onion 227grams

cups shredded Cheddar cheese 118milliliters

sour cream 28grams

package Old El Paso® 40% less-sodium taco seasoning mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.