Enchilada Grande Casserole


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Ground beef, refried beans and tortillas make this the supreme enchilada casserole.

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  • 1 lb. lean ground beef
  • 1 16 oz. can refried beans
  • 1 15 oz. can tomato sauce
  • 1/2 C. water
  • 1 1 3/8 oz. pkg. enchilada sauce mix
  • 8 7-8 inch flour tortillas
  • 2 C. shredded cheddar cheese
  • Sour cream (optional)
  • Sliced green onion (optional)

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In a large skillet, cook ground beef until brown. Drain off fat. Stir in refried beans, tomato sauce, water and enchilada sauce mix. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Grease a 3 qt. rectangular or 2-qt. round baking dish. Arrange four tortillas in the bottom of prepared dish, trimming and overlapping as necessary to cover bottom of dish.

Spoon half of meat mixture over tortillas in dish. Sprinkle with half of cheese. Repeat layering with remaining tortillas and remaining meat mixture. Bake uncovered in oven at 350 degrees for 20 minutes. Sprinkle with remaining cheese. Bake uncovered about 10 minutes more or until heated through. Let stand 10 minutes. Top with sour cream and sliced green onion, if desired.

Yield: 8-10 servings

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