Layered Enchilada Bake

Name: Layered Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1 package McCormick® Enchilada Sauce Mix; 1 1/2 cups water; 1 can (8 oz) tomato sauce; 1 pound lean ground beef; 1 can (16 oz) kidney beans drained and rinsed; 1 can (8 3/4 oz) whole kernel corn drained; 8 corn tortillas (6-inch); 2 cups shredded Cheddar cheese divided

All the flavors of enchiladas without the effort of rolling up the tortillas. Also great for potlucks. Photo credit: Maggy Keet from Three Many Cooks.

15m

PREP TIME

30m

COOK TIME

336

CALORIES

8

INGREDIENTS

Servings: 8

Ingredients

1 package McCormick® Enchilada Sauce Mix
1 1/2 cups water
1 can (8 ounce) tomato sauce
1 pound lean ground beef Substitutions available
- ground turkey
1 can (16 ounces) kidney beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, drained
8 corn tortillas (6-inch) Substitutions available
- flour tortillas (6-inch)
2 cups shredded Cheddar cheese, divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Stir Sauce Mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally.
2 Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, corn and 1/2 cup of the sauce.
3 Cover bottom of greased 13x9-inch baking dish with 4 of the tortillas. Layer with 1/2 each of the sauce and filling mixture, and 1 cup cheese. Repeat layers with remaining tortillas, sauce, filling and cheese.
4 Bake 20 minutes or until heated through. Serve with desired toppings.