Enchilada Casserole

READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 5 -6
    flour tortillas (I use the large ones)
  • 1 12
    lbs ground beef or 1 1/2 lbs chicken
  • 1
    package taco seasoning
  • chopped onion (to taste)
  • sliced or chopped jalapeno (optional)
  • 1
    can refried beans
  • 1
    can enchilada sauce
  • sliced black olives (optional)
  • 2 - 2 12
    cups grated cheddar cheese (Sharp or Mexican are good)
  • cooking spray
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DIRECTIONS

  • Brown beef, with onions and jalapenos.
  • Drain; add the Taco mix as directed.
  • Spray a casserole-baking dish with oil spray.
  • (Large enough dish to be able to place tortillas flat).
  • Add the flour tortillas in layers.
  • Spread each tortilla with 1-2 tablespoons of beans.
  • Distribute desired amount of meat mixture on beans.
  • Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  • Add some olives.
  • Add some cheese.
  • Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  • Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  • Cool 15-20 min. before serving.
  • It will set up better.
  • This will reheat in microwave in no time, it also, freezes well in single serving section.
  • Thaw before reheating.
  • I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.
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