John Soules Foods Beef Enchilada Stack

Name: John Soules Foods Beef Enchilada Stack
Ingredients: 1 bag John Soules Foods Beef Steak; 1/2 cup Onion (chopped); 1/2 cup green bell pepper; 1 cup corn; 1 ounce Taco Seasoning Mix ((Ingredients below)); 1 can diced tomatoes in sauce ( undrained); 10 ounces enchilada sauce; 10 corn tortillas ((6 inch) ); 2 cups Cheddar cheese, shredded (8 ounces); 1/2 cup sour cream; 3 Tablespoons green onions (sliced); 1 Tablespoon chili powder; 1/2 Tablespoon Cumin; 1/2 teaspoon Onion Powder; 1/4 teaspoon Garlic Powder; 1/4 teaspoon red pepper flakes; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1 teaspoon Black Pepper; Pinch of cayenne pepper ((optional for added heat) )

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John Soules Foods Beef Enchilada Stack

This unique spin on enchiladas is super easy to make, feeds a crowd, and is also delicious! This is a one-dish meal is like an enchilada lasagna layered with John Soules Foods ready-to-eat beef steak, fresh veggies, gooey cheddar cheese, and tortillas! Learn how to make it HERE.

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Course Entrées

Servings

Ingredients

1 bag John Soules Foods Beef Steak
1/2 cup Onion chopped
1/2 cup green bell pepper
1 cup corn
1 ounce Taco Seasoning Mix (Ingredients below)
1 can diced tomatoes in sauce undrained
10 ounces enchilada sauce
10 corn tortillas (6 inch)
2 cups Cheddar cheese, shredded (8 ounces)
1/2 cup sour cream
3 Tablespoons green onions sliced

Taco Seasoning Mix

1 Tablespoon chili powder
1/2 Tablespoon Cumin
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1 teaspoon Black Pepper
Pinch of cayenne pepper (optional for added heat)

Instructions

Heat your oven to 350°F.
Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray.
In large skillet, cook onion and JSF Beef Steak over medium high heat until onions are tender, and beef has reached internal temperature of 165.
Stir in bell pepper, corn, taco seasoning mix, tomatoes, and enchilada sauce. Turn up to high heat until the mixture starts to boil, then turn heat off and set aside.
Spread about 1/4 of the beef mixture in a thin layer in the pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of the beef mixture and 1/3 of the cheese.
Repeat layers 2 more times, starting with the tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.
Bake about 30 minutes or until the cheese is melted and lightly browned.
Let the enchilada stack stand for 5 minutes before serving. Top each serving with taco sauce, sour cream, and green onions!

Notes

Chefs Tip: Use 2 tortillas for the bottom layer, then use 3 tortillas for each of the remaining layers. Feel free to use different cheeses and salsas to customize for you and your family!