Kid-Friendly
Beefy Enchilada Stack
Tomato Romaine Salad
Ingredients
- 1 lb ground beef
- ½ cup chopped onion
- 1 (1-oz) envelope taco seasoning mix
- ½ cup water
- 5 (10-inch) burrito-size flour tortillas
- 1 (8-oz) pkg shredded fiesta blend cheese
- 1 (16-oz) can refried beans
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (10-oz) can enchilada sauce
Instructions
- Cook ground beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain.
- Add taco seasoning mix and water; cook 5 minutes or until thickened.
- Preheat oven to 425°F.
- Place one tortilla on a greased foil-lined rimmed baking sheet. Top with half of meat mixture and ⅓ cup cheese.
- Top with a second tortilla; spread half of refried beans over tortilla, sprinkle with half of beans and half of corn.
- Drizzle with ¼ cup enchilada sauce and ⅓ cup cheese.
- Top with another tortilla, and repeat layers, ending with tortilla.
- Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
- Bake 16 to 18 minutes or until browned. Cut into wedges to serve.
Side Dish Ingredients
- 2 Roma tomatoes, chopped
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together tomatoes and lettuce in a large bowl.
- Add dressing just before serving; toss.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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