| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Grains |
Mexican |
Vegetables, Beef, Casseroles, Mexican, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Enchilada sauce mix; 1.5 oz. |
| 3 |
c |
Water |
| 12 |
oz |
Tomato paste |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Pepper |
|
|
Salt to taste |
| 2 |
lb |
Ground beef |
| 9 |
|
Flour tortillas; 9" |
| 1 |
lb |
Cheddar cheese; shredded |
| 1 |
cn |
Refried beans; warmed |
|
|
Taco sauce |
|
|
Chili peppers |
|
|
Guacamole; optional |
|
|
Sour cream |
|
|
Chopped onions |
INSTRUCTIONS
In a saucepan, combine the first six ingredients; simmer for 15-20 minutes.
In a skillet, brown the beef. Drain; stir in one-third of the sauce. Spread
another third on the bottom of a greased 13x9x2" baking pan. Place three
tortillas over sauce, tearing to fit bottom of pan. Spoon half of meat
mixture over tortillas; sprinkle with 1 1/2 cups cheese. Add three more
tortillas. Spread refried beans over tortillas; top with remaining meat.
Sprinkle with 1 1/2 cups cheese. Layer remaining tortillas; top with the
remaining sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350
degrees for 35-40 minutes. Let stand 10 minutes before cutting. Serve with
taco sauce, sour cream, chili peppers, chopped onion and/or guacamole if
desired.
Notes: "Our family loves mexican food, so this flavorful, satisfying
casserole is a favorite. It's nice to have a way to get the taste of
burritos and be able to cut servings any size you want." - Joyce Kent
Posted to brand-name-recipes by RecipeLu <recipelu@geocities.com> on Jan
24, 1998
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