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Enchilada Casserole

8 servings

servings

20 minutes

active time

1 hour

total time

Ingredients

1 (1.5 ounce) package dry enchilada sauce mix

1 (6 ounce) can tomato paste

¾ cup water

1 ½ pounds ground beef

1 teaspoon garlic salt

½ 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

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.

Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.

Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.

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 beef.

Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef 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.

Nutrition

Serving Size

-

Calories

449 kcal

Total Fat

22 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

87 mg

Sodium

1522 mg

Total Carbohydrate

35 g

Dietary Fiber

8 g

Total Sugars

3 g

Protein

28 g

8 servings

servings

20 minutes

active time

1 hour

total time
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