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Speedy Enchilada Bake

  • 6servings
  • 55minutes
  • 460calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped Italian plum tomatoes (3 medium)

  2. 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers

  3. 1 can (10 oz) Old El Paso® enchilada sauce

  4. 1 container (18 oz) refrigerated taco sauce with seasoned ground beef

  5. 4 cups small round corn tortilla chips (5 oz)

  6. 2 cups shredded Cheddar cheese (8 oz)

  7. 1/4 cup sliced green onions (4 medium)

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.

  2. In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.

  3. Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.

  4. Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.

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