Ingredients
1 (1.5 oz) package dry enchilada sauce mix
1 (6 oz) can tomato paste
¾ cup water
1 ½ lbs ground beef
1 tsp garlic salt
½ tsp onion powder
1 (16 oz) can refried beans
1 (12 oz) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C).
- Prepare enchilada sauce per package instructions, substituting tomato paste + water for tomato sauce.
- In a skillet, cook beef with garlic salt and onion powder until browned, 5–7 minutes. Drain excess fat.
- Stir in refried beans and ½ cup enchilada sauce.
- Dip tortillas in remaining sauce and layer in a 3-quart casserole dish.
- Spread half the beef mixture over tortillas, sprinkle with half the cheeses.
- Add another layer of sauce-dipped tortillas, remaining beef mixture, and top with a final tortilla layer.
- Pour remaining sauce on top and sprinkle with remaining cheese.
- Cover and bake for 20 minutes. Let rest 5 minutes before serving.
Notes
- Swap beef for chicken, turkey, pork, or beans for a vegetarian option.
- Canned enchilada sauce works as a shortcut.
- Add veggies like bell peppers, onions, or green chiles for more flavor.
- Flour tortillas can be used for a softer texture.
- Great for meal prep—freezes beautifully baked or unbaked.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 4g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
