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Cheesy Beef and Pepper Enchilada Stack

Cheesy Beef and Pepper Enchilada Stack

Cheesy Beef and Pepper Enchilada Stack

with Sour Cream and Tomatoes

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All the flavours of an enchilada dinner, with a few simple steps! Cheesy, beefy and saucy, this dinner has it all.

Tags:

Family Friendly

•Chef's Choice

Allergens:

Sulphites

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

8 g

Enchilada Spice Blend

2 unit(s)

Green Onion

6 unit(s)

Flour Tortillas

½ cup

Cheddar Cheese, shredded

2 unit(s)

Sour Cream

1 unit(s)

Sweet Bell Pepper

½ cup

Tomato Salsa

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat45 g

Saturated Fat20 g

Carbohydrate63 g

Sugar14 g

Dietary Fiber5 g

Protein43 g

Cholesterol135 mg

Sodium1680 mg

Trans Fat1 g

Potassium1000 mg

Calcium450 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Oven-Proof Pan

•Medium Bowl

•Measuring Spoons

Cooking Steps

1

Core, then cut pepper into 1/4-inch pieces.
Thinly slice green onions.
Cut pepper into 1/4-inch pieces.

2

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.

3

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.

4

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.

5

Bake enchilada stack in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.

6

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.

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