Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It’s nice to be able to get the taste of burritos and cut any serving size you want. —Joyce Kent, Grand Rapids, Michigan
Ingredients
- 2 packages (1-1/2 ounces each) enchilada sauce mix
- 3 cups water
- 1 can (12 ounces) tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- Salt to taste
- 2 pounds ground beef
- 9 large flour tortillas (9 inch)
- 4 cups shredded cheddar cheese or Mexican cheese blend
- 1 can (16 ounces) refried beans, warmed
- Optional: Taco sauce, sour cream, chile peppers, chopped onion and guacamole
Directions
- In a large saucepan, combine the first 6 ingredients; simmer for 15-20 minutes.
- In a large skillet, brown and crumble beef. Drain; stir in a third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish.
- Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups cheese. Layer remaining tortillas; top with remaining sauce. Sprinkle with remaining 1 cup cheese.
- Bake, uncovered, at 350° until heated through, 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.
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