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<\/p>\nThis recipe is one that was passed onto me from my sister. I think my sister got it from her sister-in-law. I made a few changes, due to foods that I can’t eat and that my family won’t eat. This is a fan favorite in our house. It is easy to put together and reheats very well.<\/p>\n
Whole Casserole:<\/p>\n
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My serving:<\/p>\n
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Easy Enchilada Bake<\/strong><\/p>\n 1 pound ground meat (I used turkey, but beef or chicken would work fine too) 1. Brown ground meat and add taco seasoning per directions on packet or container. YUM! Enjoy! You can add in onions, olives, tomatoes, green chiles, peppers, etc. I don’t b\/c my peeps won’t eat them if they spot any of the above. Top with sour cream and\/or salsa. I personally like to add lots of Frank’s Red Hot. \ud83d\ude09<\/p>\n
\nTaco seasoning for the meat
\n1-2 cans refried beans (I used organic black refried beans)
\n2 cans Hormel Chili w\/Beans (With Beans is Gluten-Free, I am not sure about the others)
\n10 – 12 corn tortillas
\nCheddar Cheese (I used almost 2 cups)<\/p>\n
\n2. Preheat oven to 350 and warm up your beans and chili.
\n3. Warm your tortillas up in micro according to pkg. directions.
\n4. Spread a little chili (not too much, you need to top the whole casserole with chili at the end) in the bottom of a glass pyrex dish.
\n5. Start to assemble your enchiladas: tortilla, beans, meat, cheese…then roll up and place seam side down in pyrex dish. Repeat until you are done. I do 6-8 length wise, then I stuff the remainder in along the side.
\n6. Top with remaining chili and then cheese. Cover and bake for 30 – 45 minutes or until cheese is all melty and casserole is bubbly.
\n7. Let cool for 5-10 minutes; cut and serve.<\/p>\n<\/div>\n