Recipe by mysongslove
An house wife's twist on a Mexican dish. My Mom used to make this for us all the time. It's quick and simple, a lot easier than rolling each individual enchilada. This recipe uses ground beef, beans, and green sauce, but the idea of this dish can be applied to any meat/cheese/sauce combination.
Top Review by spooty3
This was very good stuff. I managed not to eat it all at once, and spread the 4 servings across 4 consecutive dinners. I made it pretty much as written. I used homemade tortillas (12 of them, made from a bag of "masa harina de maiz"), 85% lean ground beef, and "98% fat free" beans. I couldn't find a 15-oz. can of sauce, so I used a 19-oz. one - I love enchilada sauce anyway. And for the cheese, I shredded a whole 1-lb. block of Monterey Jack; I love cheese too, but a half-pound might've been sufficient. I baked the whole thing for 15 minutes - a little more would've been desired, I think. I came out of the oven nicely layered. Unfortunately, I forgot to season the ground beef when I browned it; the dish was quite tasty, but additional spiciness in the ground beef would've definitely been nice to have. There are lots of recipes in this vein, but I recommend this one in particular. One last note: one of my old junk-food indulgences used to be going to Taco Bell and getting an "Enchirito" with optional green sauce instead of red. This dish immediately reminded me of that - very similar tastes, just assembled differently. Yum!
- 1 1⁄2 lbs ground beef, browned and seasoned
- 1 (16 ounce) can refried beans
- 1 (15 ounce) can green enchilada sauce
- 2 cups monterey jack cheese, shredded
- 10 -15 corn tortillas
Directions See How It's Made
- Preheat oven to 350°F.
- Warm refried beans. Combine with ground beef.
- Cover bottom of casserole dish with one layer of corn tortillas.
- Spread green sauce over tortilla layer until completely covered.
- Spread a third of the beef/bean mixture on top of sauce/tortilla layer.
- Top layered combo with shredded jack cheese.
- Repeat layering combo (steps 3-6) two more times.
- Cover casserole with one layer of corn tortillas.
- Top with remaining green sauce and cheese.
- Cook until casserole is warmed and cheese is melted.