Shakin & Bakin Foodie Blog

When I was a young girl, I spent a few years living in the Southwest so I grew up eating Mexican food and to this day...love it! This casserole recipe is pretty easy to make and from start to finish will take about an hour.

Mexican Enchilada Casserole Recipe

1 lb. lean ground beef
1 (16 ounce) can refried beans
1 (15 ounce) can tomato sauce
1/2 cup water
1 envelope of enchilada sauce mix (purchase it near where the taco seasoning is sold)
8 (8" round) flour tortillas
2 cups cheddar cheese, shredded
1 container sour cream

Preheat oven to 350 degrees. In a large frying pan, simmer the ground beef until it is no longer pink and it's brown. Drain off any excess grease. Stir in the refried beans, tomato sauce, water and the envelope of enchilada sauce mix, bringing the mixture to a boil. Reduce heat and simmer uncovered for 20 minutes.

Arrange half of the flour tortillas on the bottom of a 3 quart casserole dish or an oblong baking pan, overlapping them as you go along. Top with half of the ground beef mixture and half of the shredded cheddar cheese. Repeat with the remaining floured tortillas and remaining ground beef mixture.

Bake in a preheated 350 degree oven for 25 minutes. Remove and sprinkle the remaining shredded cheddar cheese on top and place back into the oven for an additional 10 minutes. Remove from oven and place a few dollops of sour cream on top before serving.

This recipe will make 8 hearty servings.