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Enchilada Tortilla Bake

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 lb ground beef, browned and drained
1 small yellow onion, finely chopped
1/4 cup taco seasoning
1 can corn (can sub. 1 sm bag frozen or fresh, whole kernel), drained
1 can refried beans
1 can cream of celery soup
1 can cream of tomato soup
2 cans (8 oz. each) green chile enchilada sauce
Chili powder and cumin, to taste
3-4 cups shredded cheese (we use sharp cheddar)
Flour tortillas
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Let's Make It
1
Preheat oven to 350°F. Brown ground beef with onions. Drain.
2
In a large pot once hamburger is browned and drained, place burner on medium heat, add taco seasoning and mix well (do not add water it will make it too runny). Add drained corn and refried beans; mix well.
3
Add and mix well the cream of celery soup, tomato soup, and both cans of enchilada sauce (can use just one). Stir in chili powder and cumin to taste. Mixture needs to be thick.
4
Fill tortillas with mixture and line in baking pan. Top with cheese, cover with foil & bake 30 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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