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Enchilada Casserole III

SUBMITTED BY: Kathy  PHOTO BY: Nikki 

"This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone."
Enchilada Casserole III Recipe
RECIPE RATING:
This recipe has been rated 298 times with an average star rating of 4.4
Read Reviews (243)
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 (16 ounce) can refried beans
  • 1 (12 ounce) package corn tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Sep. 27, 2008 by MALTESE_MOM 
This was a VERY good enchilada casserole! Definitley a keeper for me! As other reviewers, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Aug. 13, 2006 by Kim Howell 
My whole family loved this casserole. I made some changes that were suggested and they were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Feb. 4, 2009 by MO 
I made this EXACTLY as listed and give it 5 stars. If I had made any changes, I could not give... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Mar. 12, 2006 by DDNELSON2631 
I have made this twice now with a few changes. I used the premade can enchilada sauce instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Feb. 5, 2008 by VHAFT99 
This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Aug. 6, 2004 by Cathy 
I took the advice of several other reviewers and made mine using 2lbs of extra lean ground... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Feb. 1, 2007 by Busy Bee 
This was very good! I also used canned enchilada sauce instead of powdered, and put taco... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Nov. 18, 2005 by JennyGirl 
This was absolutely wonderful! My grocery store doesn't sell the dry packet of enchilada... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Aug. 7, 2003 by ZOEEZ 
This recipe has good structure but I found it needed more texture. I made a few adjustments by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on May 17, 2005 by Muffy 
I used canned enchilada sauce and black beans instead of the refried beans... I also used... MORE

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Nutritional Information
Enchilada Casserole III

Servings Per Recipe: 8

Amount Per Serving

Calories: 450

  • Total Fat: 21.9g
  • Cholesterol: 87mg
  • Sodium: 1571mg
  • Total Carbs: 35.5g
  •     Dietary Fiber: 7g
  • Protein: 28.3g

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