My Enchilada Casserole
2# Ground chuck or Hamburger; 1(16) oz. can Refried Beans; 2 LG. cans of Mild Enchilada Sauce; 9-8" or 12" Tortillas; 2-1/2C. Shredded Cheddard or Mexican Cheese; Toppings: Lettuce, Sour Cream, Tomatoes, Salsa, and Scallions.
Cook and drain meat, add beans to meat and cook 5 minutes longer. In the bottom of a 9x13" baking dish pour 1c. enchilada sauce. Next, line with 3 tortillas . (I use two whole tortillas in the middle and one halved for the ends.) Add 1/2 of the meat and bean mix. Top this with 1c. of the cheese. Next, is the sauce again, followed by 3 tortillas, again the meat mixture and cheese. Top this with the last 3 tortillas. Add the rest of the Enchilada sauce. Top with the 1/2c. of cheese that is left. Cover with foil and bake 30 minutes. Uncover the last 10 minutes. Cut a nice size piece and use toppings.
Pairs Well With
I made this up and my kids love it. Doesn't last long.