Beef Enchilada Stack
Created by Jenny32 on August 23, 2012
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #6299
Ingredients
- 1 pound lean ground beef
- 1/2 cup onion, chopped
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 1/2 cup frozen corn (thawed)
- 1 package taco seasoning mix
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1 can (10 ounce) enchilada sauce (Old El Paso enchilada sauce)
- 9 corn tortillas (6 inch)
- 2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 3 green onions, chopped
How to Make
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Step 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.
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Step 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.
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Step 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.