This layered enchilada casserole includes all your favorite Mexican foods – corn tortillas, ground beef, enchilada sauce, rice, refried beans – layered in a casserole and baked until bubbly.
Have you ever tried to make enchiladas with corn tortillas? Whenever I try to roll them up, they fall apart. So, I took the easy way out and layered my enchilada filling between layers of corn tortillas. Serve with sour cream and a drizzle of taco sauce.
Enchiladas can be filled with ground beef and vegetables and then served with rice and refried beans. In this quick alternative, the rice and beans are layered in with the beef, cheese and tortillas.
Brown ground beef. Drain, set aside.
Add Minute rice and water to skillet. Bring to boil. Reduce heat to medium, cover, simmer 10 minutes.
Add ground beef, 1 can enchilada sauce, refried beans.
Stir.
Spray 13″ x 9″ baking dish with nonstick cooking spray.
Pour remaining can enchilada sauce in flat dish. Dredge 3 1/2 tortillas in enchilada sauce and place in prepared baking dish.
Cut to fit, if desired.
Sprinkle with 1/3 cup shredded cheese.
Spread half of meat mixture over tortillas.
Sprinkle with 1/3 cup cheese.
Dredge 3 1/2 tortillas in enchilada sauce and place on top of meat mixture. Sprinkle with 1/3 cup cheese.
Spread remaining meat mixture on top. Dredge remaining tortillas in enchilada sauce and place on top. Pour remaining enchilada sauce over top.
Sprinkle with 1/2 cup cheese.
Bake at 350°F for 20 minutes.
Layered Enchilada Casserole
Ingredients
- 1 pound ground beef 85% lean
- 1 cup brown minute rice
- 1 cup water
- 2 cans (10 oz.) red enchilada sauce divided
- 1 can (16 oz.) refried beans
- 10 corn tortillas
- 1 1/2 cups shredded cheese
Instructions
- In a large skillet over medium high heat, brown ground beef until no longer pink. Drain, set aside.
- Add Minute brown rice and water to skillet. Bring to boil.
- Reduce heat to medium; cover, let simmer 10 minutes or until rice has absorbed water.
- Add browned ground beef, 1 can of red enchilada sauce and refried beans. Stir to combine.
- Spray 13″ x 9″ baking dish with nonstick cooking spray. Preheat oven to 350°F.
- Pour remaining can of enchilada sauce into shallow dish. Dredge 3 1/2 tortillas in enchilada sauce and place in prepared baking dish. Cut to fit, if desired.
- Sprinkle with 1/3 cup shredded cheese.
- Spread half of meat mixture over tortillas. Sprinkle with additional 1/3 cup cheese.
- Repeat layers with 3 1/2 tortillas, cut to fit, 1/3 cup cheese and remaining meat mixture.
- Top with remaining tortillas. Pour remaining enchilada sauce over the top of the casserole and sprinkle with remaining 1/2 cup cheese.
- Bake at 350°F for 20 minutes.
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