Enchilada Casserole

This is a creation of my mother’s that we make every now and then.  It is so filling and delicious and really easy to make.

12 servings = 6 points+ 8 servings =9 points+

  • 12 corn tortillas (standard sized, most come in packs of 12 so that makes it pretty easy)
  • 1 1/2 cups favorite enchilada sauce
  • 1- 8 oz block reduced fat cheese, shredded
  • 1 1/2 pounds 7% lean ground beef
  • 1- packet taco seasoning (or seasonings of choice)
  • 1- 4 oz can sliced black olives
  • 2 cans refried beans
  • Salsa, sour cream, guacamole, hot sauce, or anything else to serve with casserole

Heat oven to 400 degrees. Spray a 9 x 13 inch pan with cooking spray. In a large skillet, brown the ground beef. Drain excess fat, and add taco seasonings and 1 cup water.  Stir together and cook until water evaporates.

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Meanwhile, in a pot, heat refried beans to soften (makes it easier to spread on the layers).  I really like Amy’s Refried Beans.  I got the reduced sodium, but I wasn’t crazy about it so I recommend their original refried beans.

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Spread 1/2 cup or so enchilada sauce onto the bottom of the baking dish. We use a local brand called Casa Linda’s Kitchens Enchilada Sauce. If you live in Sacramento or the Bay Area (or surrounding areas), look for it.  This stuff is amazing!

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Cut 3 tortillas in 1/2 and spread those 3 along with a whole tortilla in  the middle like so.

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Spread 1/2 of the beans and 1/2 of the meat onto the tortillas.

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Spread 1/2 of the cheese and 1/2 of the olives on top of the beans. (I forgot the olives on this step…)

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Repeat a layer of the tortillas, then another 1/2 cup enchilada sauce, the rest of the beans and meat, and top with the last 4 tortillas. Top with another 1/2 cup sauce, the rest of the cheese, and olives. Bake at 400 degrees for 30 minutes or until cheese is melted and bubbling.

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Let cool and cut into 8 or 12 slices.

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About Shannon

I'm a 30 something Disney Addict, Healthy Living enthusiast finding my way in California's capital.
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