Prep 15 mins
Cook 20 mins
I got this recipe from a Cooking Light magazine. It is quick and yummy!! Easy variations! Great served with nachos, guacamole, and spanish rice!
- preheat oven to 375.
- Prepare taco meat to package.
- Add can of refried beans and almost 1/2 can of enchilada sauce.
- Mix well over medium heat.
- In casserole dish lay corn tortillas side by side covering dish.
- (overlapping is okay) Spread small amount of enchilada sauce over tortillas.
- add layer of meat and bean mixture.
- repeat with another layer of tortillas, sauce, and bean mixture.
- top off with shredded cheese and sliced black olives.
- bake 15-20 minutes at 375.
- Cut and serve.
- Garnish with sour cream picante and chopped onions.
- (optional) Jalepenos are yummy Easy variations-- add whatever you want.
- I like to cook onions and peppers, chiles etc in with the meat mixture.
- If you like spicy-- get hotter enchilada sauce and taco seasoning!
Made this tonight and thought it was delicious! I used flour tortillas instead of corn since that is what I had on hand and it worked just great! Also after I began the recipe I realized I did not have any taco seasoning...I mixed together ground cumin, cayenne pepper, garlic salt, paprika and dry roasted peppers and it made a real nice seasoning for the meat! Spicy! Will definitely make again!
I made this for dinner tonight and it was wonderful!Much easier than traditional enchiladas,since no rolling was required,but still had the traditional flavor.I liked it because I could lower the fat content by using a very small sprinkling of cheese on the top,without it effecting the flavor of the dish.I used pepper jack to give it a little kick.Delicious!
This was great! I added about a tablespoon of ancho chile powder to the taco seasoning. Also, with a trick I picked up from Food Network, I dipped the tortillas in the enchilada sauce. My husband is not an enchilada fan, but he LIKED this recipe! Will absolutely make again!!!