Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. preheat oven to 375.
  2. Prepare taco meat to package.
  3. Add can of refried beans and almost 1/2 can of enchilada sauce.
  4. Mix well over medium heat.
  5. In casserole dish lay corn tortillas side by side covering dish.
  6. (overlapping is okay) Spread small amount of enchilada sauce over tortillas.
  7. add layer of meat and bean mixture.
  8. repeat with another layer of tortillas, sauce, and bean mixture.
  9. top off with shredded cheese and sliced black olives.
  10. bake 15-20 minutes at 375.
  11. Cut and serve.
  12. Garnish with sour cream picante and chopped onions.
  13. (optional) Jalepenos are yummy Easy variations-- add whatever you want.
  14. I like to cook onions and peppers, chiles etc in with the meat mixture.
  15. If you like spicy-- get hotter enchilada sauce and taco seasoning!
Most Helpful

5 5

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!

5 5

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!

5 5

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!!!