2 packages Enchilada sauce mix — 1.5 oz.
3 cups Water
12 ounces Tomato paste
1 Garlic clove — minced
1/4 teaspoon Pepper
Salt to taste 2 pounds Ground beef
9 Flour tortillas — 9″
1 pound Cheddar cheese — shredded
1 can Refried beans — warmed
Taco sauce — sour cream Chili peppers — chopped onion Guacamole Guacamole — optional
“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 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.