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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.
1 package McCormick® Enchilada Sauce Mix
1 1/2 cups water
1 can (8 ounce) 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 (6-inch)
2 cups shredded Cheddar cheese, divided
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.
Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, corn and 1/2 cup of the sauce.
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.
Bake 20 minutes or until heated through. Serve with desired toppings.
Serving Suggestion: Serve with assorted toppings, such as chopped green onions, chopped tomatoes and sour cream.
(Amount per serving)
This is one of my family favorites. I serve it with side salad, sour cream and salsa.
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