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Description
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.
Ingredients
US|METRIC
8 SERVINGS
- 1 pkg. sauce mix (McCormick® Enchilada)
- 1 1/2 cups water
- 8 oz. tomato sauce
- 1 lb. lean ground beef
- 16 oz. kidney beans (drained and rinsed)
- 8.75 oz. whole kernel corn (drained)
- 8 corn tortillas (6-inch)
- 2 cups shredded cheddar cheese (divided)
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Directions
- 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.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol65mg22% |
Sodium350mg15% |
Potassium520mg15% |
Protein24g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A10% |
Vitamin C40% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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