Thursday, January 20, 2011

Enchilada Grande Casserole

I love Mexican food--both authentic and American.  This is definately not authentic but still good.  It's a very easy recipe to make and pretty quick also.  It's not the most glamerous of meals, but casseroles never are!

Enchilada Grande Casserole
Printable Recipe

1 pound ground beef
1 16 ounce can refried beans
1 15 ounce can no-salt added tomato sauce
1/2 cup water
1 envelope enchilada sauce mix
8 7-8 inch flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  In large skillet, cook ground beef until brown.  Drain off fat.  Stir in beans, tomato sauce, water and enchilada mix.  Bring to boil, reduce heat, and let simmer uncovered for 15 minutes, stirring occasionally. 
Arrange half of the tortillas in bottom of a greased 3 quart rectangular baking dish, trimming and overlapping as necessary to fit.  Top with half of the meat mixture and half of the cheddar cheese.  Repeat with remaining tortillas and remaining meat mixture.
Bake for 20 minutes.  Sprinkle with remaining cheese.  Bake about 10 minutes more until heated through.  Let stand 10 minutes.  Serve with sour cream or guacamole.

Amy's Notes:
From beginning to end, this recipe take me about 1 hour to make--including baking time.  I serve it with corn, because I like to mix it in when I eat it, tortilla chips, and any combination of salsa, guacamole and sour cream. 

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