Cheesy Enchilada Stack

Courtesy of Campbell's® Kitchen

Servings: 8
Prep Time: 20 Min.
Cook Time: 45 Min.

* 1 lb. ground beef
* 2 c. prepared enchilada sauce
* Vegetable cooking spray
* 6 flour tortillas (10-in.)
* 2 c. shredded Cheddar cheese (about 8 oz.)
* 1 can (about 16 oz.) refried beans
* 2 cans (about 4 oz. each) chopped green chiles, drained
* chopped green onion
* Pace® Chunky Salsa

1. Cook the beef in a 10-in. skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 c. enchilada sauce in the skillet. Spray a baking sheet with the cooking spray.
2. Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 c. cheese. Top with 1 tortilla, half the refried beans, 1/2 c. enchilada sauce, 1 can chiles and 1/4 c. cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 c. cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.
3. Bake at 400°F for 40 min.or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and onion. Bake for 5 min. or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa.

Calories: 461;   Total Fat: 20g;   Saturated Fat: 9g;   Cholesterol: 63mg;   Total Carbs: 42g;   Fiber: 6g;   Protein: 26g;   Sodium: 1391mg;