Enchilada Casserole Iii Recipe

Name: Enchilada Casserole Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1.5 ounce) package dry enchilada sauce mix; 1 (6 ounce) can tomato paste; 3/4 cup water; 1 1/2 pounds ground beef; 1 teaspoon garlic salt; 1/2 teaspoon onion powder; 1 (16 ounce) can refried beans; 1 (12 ounce) package corn tortillas; 1 cup shredded Cheddar cheese; 1 cup shredded Monterey Jack cheese

Servings: persons

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

1
Preheat oven to 375 degrees F (190 degrees C).
2
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
3
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
4
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
5
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1.5 ounce) package dry enchilada sauce mix, 1 (6 ounce) can tomato paste, 3/4 cup water, 1 1/2 pounds ground beef, and more.

Yes, Enchilada Casserole Iii falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole Iii

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