Friday, September 7, 2012
Beef Enchilada Stack
1-2 lbs lean ground beef
1 chopped onion
1 medium green bell pepper chopped
1-1 1/2 cups frozen corn
1 oz package taco seasoning mix
2 (14.5 oz) cans diced tomatoes in sauce, undrained (seasoned ones are good)
1 (20 oz) can red enchilada sauce
12 corn tortillas (6 inch)
4 cups shredded cheese (16 oz)
1 cup sour cream
sliced green onions
Heat oven to 350 F. Spray 9x13 glass pan with cooking spray. In a separate frying pan, 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. (If you like your bell peppers softer, put them in with the onions and beef) (If you like it spicy, use 2 taco seasoning mixes)
Spread about 1/4 of beef mixture in thin layer in glass pan. Top with 6 tortillas, overlapping. Spread 1/4 of beef mixture on tortillas. Add a layer of 1/2 of the cheese. Add 1/4 of beef mixture on cheese. Place on remaining tortillas. Spoon on remaining beef mixture. Spread on remaining cheese.
Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5-10 minutes before serving. Top each serving with sour cream and green onions.
I got this recipe from bettycrocker.com. I doubled it and tweaked it slightly, it was originally made in a 9 inch square pan. My family loved it and is already asking me to make it again!!