Enchilada Casserole III

SUBMITTED BY: Kathy PHOTO BY: MOLLE888

"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."

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (154)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
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.
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.
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

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Reviewed on Nov. 4, 2005 by MALTESE_MOM

This was a VERY good enchilada casserole! Definitley a keeper for me! As other reviewers, I eliminated the first 3 ingredients and simply purchased red enchilada sauce at the store. Also, instead of the can of refried beans I used a can of black beans, drained but not rinsed. For the beef mixture I added cumin and chili powder, as well as part of an envelope of taco seasoning. At the end before I put the last layer of cheese on I poured about 1/2 a cup of enchilada sauce over the top. I also used more cheese than called for, and used the 4 cheese mexican blend. Makes a TON of food, but I'm looking forward to leftovers tonight!!!

10 users found this review helpful

Reviewed on Aug. 13, 2006 by Kim Howell

My whole family loved this casserole. I made some changes that were suggested and they were right. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2 cans of enchilada sauce instead of the packet seasoning, I might use 3 next time and I used double the amount of cheese. Next time I make this dish I am going to use green chiles and diced tomatoes, and maybe even some olives. Great recipe.

9 users found this review helpful

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 of a packet mix. Instead of adding the onion and garlic spices to the hamburger I added some taco seasoning. Turned out great and the reheated leftover tasted just as good. I will be making this one alot! Be sure to spray your pan with a nonstick spray, helps with the cleanup.

7 users found this review helpful

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