Klassischer Enchilada-Auflauf mit Rindfleisch

Zutaten

• 1 lb ground beef (at least 80% lean)
• 1/4 cup chopped onion
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 3/4 cup frozen corn
• 5 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• Chopped fresh cilantro leaves, if desired
• 1 container (7 oz) Old El Paso™ Crema Mexicana, if desired

Zubereitung

1. 1

   Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2. 2

   In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Pour in 2/3 cup of the enchilada sauce; reserve remaining sauce. Stir in taco seasoning mix, chiles and frozen corn; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

3. 3

   Place 1 tortilla in pie plate; top with 3/4 cup beef mixture and 1/4 cup cheese. Repeat layers 3 times. Top with remaining tortilla, and press down to flatten. Pour remaining enchilada sauce and sprinkle remaining cheese over top.

4. 4

   Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Cool 10 minutes. Top with remaining inredients.