I followed this recipe to a tee the first time that I made it. Now that I make it pretty regularly, I have played around with it by adding in some diced onion and garlic to the ground beef while it’s cooking for more flavor. I have also stirred in a can of cream of mushroom soup with the enchilada sauce and tomato paste. It makes it a little less dry and a lot more creamy…yum! Check out what they are saying about this recipe over at All Recipes:
“This was a VERY good enchilada casserole! Definitely a keeper for me!”
We have this at my house all the time now!
Ingredients
1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can Hunt’s 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 Old El Paso corn tortillas
1 cup shredded Kraft Cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
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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Quick Tip: Use whatever blend of cheeses you like.
Thanks again to All Recipes for this feisty and fun recipe.