Enchilada Casserole III

Name: Enchilada Casserole III
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 340 grams package corn tortillas; 43 grams package dry enchilada sauce mix; 1 teaspoon garlic salt; 680 grams ground beef; 237 milliliters shredded Monterey Jack cheese; 1 teaspoons onion powder; 454 grams refried beans; 237 milliliters shredded Cheddar cheese; 170 grams tomato paste; 177 milliliters water

Enchilada Casserole III might be just the main course you are searching for. One portion of this dish contains about 27g of protein, 27g of fat, and a total of 476 calories. This recipe serves 8. A mixture of corn tortillas, water, onion powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. Plenty of people really liked this Mexican dish. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water

Ingredients you will need

Enchilada Sauce

Tomato Paste

Tomato Sauce

Water

Equipment you will use

Bowl

In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat.

Ingredients you will need

Onion Powder

Garlic Salt

Ground Beef

Equipment you will use

Frying Pan

Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.

Ingredients you will need

Enchilada Sauce

Refried Beans

Meat

Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas.

Ingredients you will need

Enchilada Sauce

Corn Tortilla

Tortilla

Meat

Dip

Equipment you will use

Casserole Dish

Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce.

Ingredients you will need

Enchilada Sauce

Monterey Jack Cheese

Tortilla

Cheddar Cheese

Spread

Meat

Pour any remaining sauce over the layers and top with remaining cheese.

Ingredients you will need

Cheese

Sauce

Cover and bake in preheated oven for 20 minutes.

Equipment you will use

Oven

Remove from oven and let sit for 5 minutes before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

340grams

package corn tortillas 43grams

package dry enchilada sauce mix 1teaspoon

garlic salt 680grams

ground beef 237milliliters

shredded Monterey Jack cheese 1teaspoons

onion powder 454grams

refried beans 237milliliters

shredded Cheddar cheese 170grams

tomato paste 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.