Beef Enchilada Stack

Beef Enchilada Stack

A twist on the enchilada – Using the same flavours but layered into a dish like a lasagne. Great for a family dinner.
  • 1 Hour 10 Minutes Total Time
  • Mild Spice Level
  • 6 Servings
  • 12 Ingredients

Ingredients

1 tablespoon vegetable oil, plus extra for greasing
500g beef mince
1 onion, chopped
1/2 green pepper, chopped
100g tinned or frozen sweetcorn
1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
400g tin chopped tomatoes
1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
9 Old El Paso™ Super Soft Corn Tortillas
225g Cheddar cheese, grated
100g soured cream
3 spring onions, sliced

Instructions

1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Grease a 1 1/2 litre baking dish with the oil.
2. Heat the oil in a large frying pan, over a high heat, and cook the onion, stirring, for 5 minutes. Add in the beef and continue to cook for a further 5 minutes. Stir in the pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Bring to the boil and then remove from the heat.
3. Spoon 1/4 of the beef mixture in a thin layer in the bottom of the dish. Top with 3 tortillas, slightly overlapping, then another 1/4 of the beef mixture and 1/3 of the cheese. Repeat the layers 2 more times, starting with the tortillas and ending with the cheese on top.
4. Bake in the oven for 30 minutes, or until the cheese has melted and top is golden. Let stand for 5 minutes before serving. Serve with the soured cream and spring onions.

Old El Paso™ Super Soft Flour Tortillas can be used instead of corn tortillas.
Add in more sliced pepper if you fancy more veggies.