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“This recipe came from a Pillsbury cookbook and I have made it several times enjoying more and more each time. Originally it was a vegetarian dish but since our family is not vegetarian I have added meat to the recipe but one could certainly remove it.”
1hr 15mins
1 cup

Ingredients Nutrition


  1. Heat oven to 375.
  2. Spray or line with aluminum foil a 13x9 glass baking dish.
  3. Combine tomatoes, zucchini, beans and beef or chicken.
  4. Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
  5. Set aside 1/3 cup enchilada sauce.
  6. Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
  7. Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
  8. Pour half of vegetable, bean, meat mixture over tortilla pieces.
  9. Sprinkle 2/3 cup cheese.
  10. Spoon half of sauce over cheese.
  11. Repeat these layers
  12. The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
  13. Cover with foil and bake 30-35 minutes at 375.
  14. Let stand before serving.

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