Enchilada Casserole III

This is a layered casserole with ground beef, corn tortillas, enchilada sauce and refried beans baked with a mixture of Cheddar and Monterey Jack cheeses. Serve with sour cream or any desired toppings.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 449 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 teaspoon garlic salt
• 1 cup shredded Monterey Jack cheese
• 1 (16 ounce) can refried beans
• 1 (6 ounce) can tomato paste
• 1 (12 ounce) package corn tortillas
• 1 (1.5 ounce) package dry enchilada sauce mix
• 0.75 cup water
• 0.5 teaspoon onion powder
• 1.5 pounds ground beef

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water

Step 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.

Step 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.

Step 5

Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.