Enchilada Casserole III

Enchilada Casserole III

369

"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."

Ingredients

1 h servings 449 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1522 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

369
  1. 480 Ratings

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Most helpful

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

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...

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...

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...

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...

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...

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...

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 ...

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...

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 ...

This was very good! I also used canned enchilada sauce instead of powdered, and put taco seasoning in the hamburger. Instead of layering the tortillas I filled them with meat and rolled them. I ...