Cheesy Enchilada Stack
Courtesy of Campbell's® Kitchen 8 Servings • 20 Min. Prep Time • 45 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 461; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 63mg; Total Carbs: 42g; Fiber: 6g; Protein: 26g; Sodium: 1391mg;