TORTILLA CASSEROLE MY WAY
Cinco de Mayo, 2005. Couldn't find exactly the right recipe to make, using ingredients I already had, so I made this one up. It's a keeper!
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Please note that some of the products used to create this recipe were purchased in Canada, and some bought in the US while I was on vacation; if you want to make this, just use whatever products you like best.
- Preheat oven to 375F; spray a large oblong casserole dish with nonstick spray (I used an olive oil spray) and set aside.
- In a large skillet, brown the ground beef and saute the onions, sprinkling in the taco seasoning; when meat is brown and onion has softened, turn heat down to low and stir in the refried beans.
- After a minute or two over the heat, the beans will soften and you will be able to combine the meat and beans easily.
- Turn off heat and set skillet aside.
- On your counter, lay out the 8 tortillas.
- Evenly divide meat mixture on the tortillas; fold tortillas into thirds, or roll up, whatever suits your fancy; place bundles (I call them enchiladas) into prepared casserole dish.
- In a mixing bowl, whisk together the soup and sauce; pour over the enchiladas.
- Next, sprinkle on the cheese.
- Bake in preheated oven for 30 minutes; let cool for a few minutes before serving.
- Best served with sour cream and salsa on the side.
Nutrition Facts : Calories 862.6, Fat 44.3, SaturatedFat 19.8, Cholesterol 133.2, Sodium 1823.7, Carbohydrate 65.8, Fiber 4.5, Sugar 4.7, Protein 48
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