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Name: Beef Enchilada Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1/2 cup onion chopped; 1/2 medium green pepper chopped; 1/2 cup frozen corn; 1 package taco seasoning; 1 can rotel undrained; 1 can Enchilada sauce; 2 cup shredded cheese; 9 6" tortillas; Toppings: sour cream, gr. onions, olives, guac

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INGREDIENTS

1 lb ground beef
1/2 cup onion ; chopped
1/2 medium green pepper ; chopped
1/2 cup frozen corn
1 package taco seasoning
1 can rotel ; undrained
1 can Enchilada sauce
2 cup shredded cheese
9 6" tortillas
Toppings: sour cream, gr. onions, olives, guac

INSTRUCTIONS

1. Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

2. Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

3. Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

NOTES

An 11-ounce package of 8-inch Old El Paso® flour tortillas for burritos can be substituted for the corn tortillas.

Use 2 tortillas for the bottom layer, then use 3 tortillas for each of the remaining layers.

Nutritional Info:
1 Serving (1 Serving)

Calories 460
(Calories from Fat 240),

Total Fat 27g
(Saturated Fat 14g,
Trans Fat 1g),
Cholesterol 100mg;
Sodium 910mg;
Total Carbohydrate 30g
(Dietary Fiber 3g,
Sugars 5g),
Protein 26g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Beef Enchilada Bake

1 lb ground beef
1/2 cup onion chopped
1/2 medium green pepper chopped
1/2 cup frozen corn
1 package taco seasoning
1 can rotel undrained
1 can Enchilada sauce
2 cup shredded cheese
9 6" tortillas
 Toppings:  sour cream, gr. onions, olives, guac

1.  Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

2.  Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

3.  Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

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Nutrition

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Serving Size: 1 Serving (868g)
Recipe Makes: 6 Servings

Calories: 582
Calories from Fat: 195 (34%)

Amt Per Serving		% DV

	Total Fat 21.7g	29 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 0.9g
Cholesterol 81.5mg		25 %
Sodium 837.8mg		29 %
Potassium 1425mg		37 %
Total Carbohydrate 72g		21 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 59.8g
Protein 29.3g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 582

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