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.
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.
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!
Cut 3 tortillas in 1/2 and spread those 3 along with a whole tortilla in the middle like so.
Spread 1/2 of the beans and 1/2 of the meat onto the tortillas.
Spread 1/2 of the cheese and 1/2 of the olives on top of the beans. (I forgot the olives on this step…)
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.
Let cool and cut into 8 or 12 slices.