Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I got this recipe from my daughter. It is easy to assemble and tastes great. Mild, so it appeals to younger palates and those of us who don't like "hot spicy" - just full of flavor! Don't let the ingredients list intimidate you. It's much easier than it appears. Note: Sauce ingredients are marked with (s) (you can use 4 cups canned Enchilada Sauce instead of making your own.) Topping ingredients are marked with a (t)

Ingredients Nutrition

Directions

  1. In a saucepan, combine sauce mix, water, tomato paste, garlic, pepper & salt. Simmer for 15 to 20 minutes.
  2. In a skillet, brown the beef and drain. Stir in 1/3 of sauce.
  3. Spread 1/3 of sauce in the bottom of a greased 9 x 13" baking dish. Place 3 tortillas over sauce, tearing to fit the bottom of pan. Spoon half of the meat mixture over the tortillas, then sprinkle with 1 1/2 cups of the cheddar cheese.
  4. Add 3 more tortillas. Spread refried beans over tortillas, then top with remaining meat. Sprinkle with 1 1/2 cups of the cheddar cheese.
  5. Layer remaining tortillas, then top with the remaining sauce. Sprinkle with remaining cheddar cheese.
  6. Bake, uncovered, at 350 degrees for 35-40 minutes. Let stand 10 minutes before cutting.
  7. While it is baking, prepare topping ingredients into small containers and arrange on a serving tray.
  8. Serve casserole with topping tray so guests can choose whatever toppings they desire. (Can also be served plain without toppings and it's still very good).
Most Helpful

Great casserole! I took the shortcut and used canned enchilada sauce. I also added some chopped garlic, onion and jalapenos while browning the beef. It was served with all of the toppings and was absolutely wonderful! Thanks for sharing, Jeanne. **Made for Spring PAC 2008**

rickoholic83 April 13, 2008

This is really, really good! Reminds me of a dip, turned into a casserole! I added another can of diced green chilis to spice it up a bit. It would be great for kids or for a teen party. Shoot, it doesn't even need an occasion - we loved it!

CompulsiveCook April 02, 2008