Beef & Corn Enchilda Bake

10 min prep 30 min cook 40 min total 4 to 6 servings


  • 1 bag Birds Eye Steamfresh Selects Super Sweet Corn, cooked according to package directions
  • 1 lb. lean ground beef
  • 1 can (14.5 oz.) diced tomatoes
  • 2 cups shredded cheddar cheese
  • 1 cup enchilda sauce
  • 8 or 9 (6-inch) soft corn tortillas, warmed
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Brown ground beef in large nonstick skillet; drain off fat if desired. Add corn, tomatoes, 1 cup cheese, salt and pepper and cook 2 minutes or until cheese is melted.
  2. Evenly fill tortillas with beef mixture. Arrange seam-side down in shallow 13×9-inch greased baking dish. Evenly top with enchilada sauce and remaining cheese.
  3. Cover and bake 15 minutes or until cheese is melted and enchiladas are heated through. Serve, if desired, with sour cream.


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