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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Enchilada Casserole

  • RG_EnchCasseroleUpdated
PREP: 10 minutes
COOK: 30 minutes
Lean ground beef, Petite Diced Tomatoes, green chilies and a taco-flavored mix are layered between corn tortillas. All the flavors of an enchilada served in an easy-to-prepare, comforting Mexican casserole. Your family will request this dish again and again.


1 pound ground beef
1 (28 ounce) can Redpack® Petite Diced Tomatoes
1 (4 ounce) can green chilies
1 (10.75 ounce) can cream of mushroom soup
1 (1.25 ounce) package taco seasoning mix
Salt and black pepper to taste
14 (6 inch) corn tortillas
1 cup shredded Mexican blend cheese
1/4 cup lettuce, shredded or finely chopped
1 fresh tomato, or reserve some of the Petite Diced Tomatoes for garnish


  • Preheat oven to 350º F. Add petite diced tomatoes, green chilies, soup, taco seasoning packet, salt and black pepper to ground beef in the skillet. Stir to combine ingredients and heat for 2 minutes.
  • Spread half of beef mixture in the bottom of a 9 x 13 inch baking dish. Layer with corn tortillas. Spread a thin layer of beef mixture over tortillas. Continue layering tortillas and beef mixture to use all ingredients.
  • Sprinkle shredded cheese on top. Bake for 30 minutes. Garnish with lettuce and fresh tomato.


Calories: 200 | Fat: 9.0g | Trans Fats: 0g | Cholesterol: 35mg | Sodium: 540mg | Carbohydrate: 17g | Fiber: 2g | Protein: 14g | Vitamin A: 20% | Vitamin C: 15% | Calcium: 15% | Iron: 8%


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