Layered Enchilada Bake Recipe
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All the flavors of enchiladas without the effort of rolling up the tortillas. Also great for potlucks.
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1 package McCormick® Enchilada Sauce Mix
1 1/2 cups water
1 can (8 ounces) tomato sauce
1 pound lean ground beef
1 can (16 ounces) kidney beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, drained
8 corn tortillas
flour tortillas (6-inch)
2 cups shredded Cheddar cheese, divided
Assorted toppings, such as chopped green onions, chopped tomato and sour cream
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
of the sauce
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.
Lasagna Classic Style
Beefy Corn and Black Bean Nachos
black pepper to taste
celery with leaves
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