Posted on by Corinne Brown

Fresh Recipe: Enchilada Bake

Stack Cooker Enchilada Bake – Two WAYS

Stack Cooker Fiesta Meal

This week for Fresh Tip Tuesday we had a fiesta!  3 courses in less than 30 mins and it cost less than $15!  Growing up my mom used to make this Enchilada Bake (the vegetarian version listed second) at least twice a month and it was always a hit.  Fun Fresh Tip for you all, Enchilada Sauce is high in Vitamin C and other antioxidants that boost your immune system and help fight against free radicals.  It even contains Folic Acid that helps to avoid depression.  See Mexican Food is not only comforting, but it can be REALLY GOOD FOR YOU!  Check out my Live Fresh Tip Tuesday Clip here, and remember you can always get my Fresh Product Picks at www.twcorinne.com.

 

Enchilada Bake – Beef
  • 1 lb./455 g ground beef
  • 1 small onion, chopped
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese
Rice
  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt
Pinto Beans
  • 15-oz./425 g can pinto beans
  • ¼ tsp. dried oregano
  • 1 tbsp. sofrito*
  • 1 tbsp. tomato sauce

Instructions

  1. Place ground beef, onion and Southwest Chipotle in Colander and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
  2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
  3. Combine Rice ingredients in 3-Qt./3 L Casserole.
  4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
  5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

 

Enchilada Bake –  Vegetarian
  • 1 can refried beans
  • 1/4 cup black beans
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 1/2 cup fire roasted or chopped tomatoes
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese
Rice
  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt
  • chopped cilantro(1/4 cup) and onions (1/2 of med) to top

Mexican Corn

  • 2 cups frozen corn
  • 1 red pepper, roughly chopped using Power Chef® System
  • ¼ tsp. black pepper
  • ½ tsp. coarse kosher salt
  • Sprinkle of Southwest Chipotle Seasoning
  • ½ cup feta or goat cheese

Instructions

  1. Mix both beans, sauce, and tomatoes in 1¾-Qt./1.75 L Casserole. Fold in tortilla wedges and cheese.
  2. Combine rice ingredients in 3-Qt./3 L Casserole.
  3. Combine corn, red pepper, black pepper and salt in ¾-qt./750 mL Casserole/Cover.
  4. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.
  5. Mix 1/2 Cilantro and Onion Mixture in with the Rice and the other half with the corn.
  6. Toss with desired cheese

Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off.  At a distance? Schedule a Facebook Party with me today.

Enjoy!

Corinne Brown