Southwestern Pasta Skillet


  • 1 lb. lean ground beef
  • 3/4 cup chopped onions
  • 2 garlic cloves, minced
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (10-oz.) cans Old El Paso™ Enchilada Sauce
  • 8 (6-inch) corn tortillas
  • 4 oz. (1 cup) shredded Mexican cheese blend
  • Sour cream, if desired


  1. Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
  2. Pour 1 can of the enchilada sauce in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
  3. Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.