Enchilada Casserole

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Gather all ingredients and prepare your 3-quart casserole dish. (5 minutes)

Recipe View In a bowl, whisk together the dry enchilada sauce mix, tomato paste, and water until well combined, following the package instructions for sauce preparation. (5 minutes)

Recipe View In a large skillet over medium-high heat, cook the ground beef with garlic salt and onion powder until browned and crumbly. Drain any excess fat. (7 minutes)

Recipe View In the same skillet, stir in the refried beans and 1/2 cup of the prepared enchilada sauce with the cooked beef. Mix well to combine. (3 minutes)

Recipe View Lightly dip each corn tortilla into the remaining enchilada sauce, ensuring both sides are coated. (5 minutes)

Recipe View Arrange a layer of the dipped tortillas on the bottom of the casserole dish, overlapping as needed to cover the surface. (3 minutes)

Recipe View Spoon half of the meat mixture evenly over the tortillas, then sprinkle with half of the Cheddar and Monterey Jack cheeses. (5 minutes)

Recipe View Repeat layers: Cover with another layer of enchilada-dipped tortillas, followed by the remaining beef mixture, and finish with a final layer of enchilada-dipped tortillas. (8 minutes)

Recipe View Pour any remaining enchilada sauce over the top layer of tortillas, then sprinkle with the remaining Cheddar and Monterey Jack cheeses. (2 minutes)

Recipe View Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. (20 minutes)

Recipe View Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly. (5 minutes)

Recipe View Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the casserole to set slightly. (5 minutes)