Speedy Enchilada Bake

Name: Speedy Enchilada Bake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 142 grams cups small round corn tortilla chips; 283 grams can Old El enchilada sauce; 59 milliliters sliced green onions (4 medium); 510 grams container refrigerated taco sauce with seasoned ground beef; 237 milliliters chopped Italian plum tomatoes (3 medium); 227 grams cups shredded Cheddar cheese; 312 grams can whole kernel corn with red and green peppers

Speedy Enchilada Bake is a gluten free and vegetarian main course. This recipe serves 6. One portion of this dish contains around 14g of protein, 19g of fat, and a total of 477 calories. Head to the store and pick up cheddar cheese, old el enchilada sauce, green onions, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 375F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Tomato

Corn

Equipment you will use

Glass Baking Pan

Bowl

Oven

In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.

Ingredients you will need

Ground Beef

Taco Sauce

Cheese

French Fries

Corn

Equipment you will use

Baking Pan

Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.

Ingredients you will need

Cheese

Onion

French Fries

Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

142grams

cups small round corn tortilla chips 283grams

can Old El enchilada sauce 59milliliters

sliced green onions (4 medium)510grams

container refrigerated taco sauce with seasoned ground beef 237milliliters

chopped Italian plum tomatoes (3 medium)227grams

cups shredded Cheddar cheese 312grams

can whole kernel corn with red and green peppers

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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.