-
-
My review
Enchilada Casserole III
Kathy
"This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 449 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- 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.
- 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.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 449 calories; 22 g fat; 34.6 g carbohydrates; 28.4 g protein; 87 mg cholesterol; 1522 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 392504 Ratings
-
-
-
-
-
Most helpful positive review
2/3/2009
I made this EXACTLY as listed and give it 5 stars. If I had made any changes, I could not give it any stars since it would not longer be the recipe at hand. I don't understand you people. You de...
Most helpful critical review
11/15/2010
I was craving Mexican Food but didn't want to run to the store- I had everything for this recipe except refried beans. I used black beans instead and I think it turned out just fine! I will make...
Most helpful
Most positive
Least positive
Newest
2/3/2009
I made this EXACTLY as listed and give it 5 stars. If I had made any changes, I could not give it any stars since it would not longer be the recipe at hand. I don't understand you people. You de...
11/4/2005
This was a VERY good enchilada casserole! Definitley a keeper for me! As other reviewers, I eliminated the first 3 ingredients and simply purchased red enchilada sauce at the store. Also, ins...
8/13/2006
My whole family loved this casserole. I made some changes that were suggested and they were right. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2...
3/12/2006
I have made this twice now with a few changes. I used the premade can enchilada sauce instead of a packet mix. Instead of adding the onion and garlic spices to the hamburger I added some taco se...
2/5/2008
This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made two big dinner servings for me and the boyfriend, with two nice-sized lunch portions leftover! A few...
8/6/2004
I took the advice of several other reviewers and made mine using 2lbs of extra lean ground beef, jar of medium enchilada sauce. I added 1/2 c chopped onions, 1/2 tsp cumin, 1/2 tsp chili powder ...
1/11/2003
This recipe has good structure but I found it needed more texture. I made a few adjustments by adding 1/2lb more meat,a little more sauce,green and white onion, black olives and diced bell peppe...
11/18/2005
This was absolutely wonderful! My grocery store doesn't sell the dry packet of enchilada sauce so I used one can. The only other thing that I did differently was use flour tortillas since I'm ...