Cheesy Beef and Pepper Enchilada Stack
with Sour Cream and Tomatoes
All the flavours of an enchilada dinner, with a few simple steps! Cheesy, beefy and saucy, this dinner has it all.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit(s)
Green Onion
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Cut pepper into 1/4-inch pieces.
- In a large oven-proof pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add peppers. Cook for 3-4 min, sitrring occasionally, until tender. Season with salt and pepper.
- Transfer to a medium bowl.
- Add beef to the same pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Add Enchilada Spice Blend and cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Transfer to the bowl with peppers.
- Add salsa and half the cheese to the bowl with beef mixture, then stir to combine.
- Wipe the pan clean, then add 1 tsp (2 tsp) oil to the pan.
- Arrange one tortilla in pan. Add enough beef mixture to cover tortilla, then top with another tortilla. Repeat, until all the tortillas and beef mixture is used.
- Top with remaining cheese.
- Bake enchilada stack in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.
- Let stack cool for 5 min, then cut in half.
- Divide casserole between plates.
- Dollop sour cream over casserole.
- Sprinkle green onions and tomatoes over top.