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Enchilada Casserole III

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Main dish: Enchilada Casserole III
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INGREDIENTS
Servings: 8
dry enchilada sauce mix
tomato paste
water
ground beef
garlic salt
onion powder
refried beans
corn tortillas
shredded Cheddar cheese
shredded Monterey Jack cheese
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
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