Enchilada Casserole

17 ingredients
13 steps

Ingredients

  • 1 1/2 lb. ground beef
  • 1/2 c. chopped onions
  • 1 (15 oz.) can refried beans
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. oil
  • 12 canned or frozen tortillas
  • 2 tomatoes, peeled and chopped (3/4 c.)
  • 4 Tbsp. butter
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 2 c. milk
  • 1 (10 oz.) can enchilada sauce
  • 1 1/2 c. (6 oz.) shredded Cheddar cheese
  • 3/4 c. olives
  • 4 drops bottled hot pepper sauce

Directions

  1. 1
    Cook beef and onion; drain.
  2. 2
    Stir in beans, 1/2 teaspoon salt and pepper.
  3. 3
    In another skillet heat oil.
  4. 4
    Quickly dip tortillas in hot oil just until softened.
  5. 5
    Place 1/3 cup meat mixture on each tortilla.
  6. 6
    Top with chopped tomatoes, roll tightly.
  7. 7
    Place seam side down in 13 x 9 x 2-inch pan.
  8. 8
    Melt butter, stir in flour and seasonings.
  9. 9
    Add milk and enchilada sauce.
  10. 10
    Cook and stir until boiling and boil 1 minute.
  11. 11
    Stir in remaining ingredients. Pour over enchiladas.
  12. 12
    Bake at 350° for 30 minutes.
  13. 13
    Yields 6 servings.

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