Tortilla Casserole My Way

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small onion, peeled and diced
  • 1
    tablespoon taco seasoning (I used Penzeys Bold)
  • 1
    (16 ounce) can fat-free refried beans (I used Old El Paso)
  • 8
    (7 inch) flour tortillas (the package says "medium" for the size)
  • 1
    (10 ounce) can cream of mushroom soup (I used Campbells)
  • 1
    (17 1/4 ounce) jar red enchilada sauce (I used Pace "mild")
  • 12
    lb cheddar cheese (I used two cups of Kraft's shredded lowfat "Mexican 4-cheese blend")
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DIRECTIONS

  • Please note that some of the products used to create this recipe were purchased in Canada, and some bought in the US while I was on vacation; if you want to make this, just use whatever products you like best.
  • Preheat oven to 375F; spray a large oblong casserole dish with nonstick spray (I used an olive oil spray) and set aside.
  • In a large skillet, brown the ground beef and saute the onions, sprinkling in the taco seasoning; when meat is brown and onion has softened, turn heat down to low and stir in the refried beans.
  • After a minute or two over the heat, the beans will soften and you will be able to combine the meat and beans easily.
  • Turn off heat and set skillet aside.
  • On your counter, lay out the 8 tortillas.
  • Evenly divide meat mixture on the tortillas; fold tortillas into thirds, or roll up, whatever suits your fancy; place bundles (I call them enchiladas) into prepared casserole dish.
  • In a mixing bowl, whisk together the soup and sauce; pour over the enchiladas.
  • Next, sprinkle on the cheese.
  • Bake in preheated oven for 30 minutes; let cool for a few minutes before serving.
  • Best served with sour cream and salsa on the side.
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