This salad is one of my favorites for the winter. Because the salad stores well and gets better with age, I frequently make a big bowl and keep it in the refrigerator. You can sprinkle chopped parsley on top of the salad if you’d like.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (1.5 ounce) package dry enchilada sauce mix
- 1 (6 ounce) can tomato paste
- ¾ cup water
- 1 ½ pounds ground beef
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 (16 ounce) can refried beans
- 1 (12 ounce) package corn tortillas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
- Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 1522 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made one with corn tortillas and one with flour tortillas and they were A-M-A-Z-I-N-G-! Definitely my new “go-to” recipe in the Mexican Food category. Thanks for sharing with all of us!
Couldn’t find dry enchilada sauce so used canned but definitely great recipe
This turned out great. My family loved this and said it is a keeper. Thank you for a wonderful recipe. I will be making this again for sure.
I love it. Had it in the oven while I was making Lumpia Mollica. I can eat Mexican food 24/7. Delicious
I added some black olives and it was awesome!!!
I made this tonight and OMG, sooo good. I did not make any alterations to the recipe. AMAZING! Definitely something that I will make again. My 2 year old daughter loved it and so did my husband.
5 stars as written but this is a completely versatile recipe. This time I had to make some substitutions because of what I had on hand. I sautéed one white onion in a little bit of olive oil then added 2 lbs of ground beef and homemade taco seasoning mix (from an allrecipes recipe). I then mixed a can of refried beans in, half of a can of enchilada sauce and a can of black beans. Dipped corn tortillas in enchilada sauce and put them in the casserole dish topped with the beef mixture then cheese and repeat. Topped with extra cheese, baked 30 minutes and broiled an additional 5 minutes to get the top layer nice and crispy. One of the best recipes I’ve ever made and so incredibly filling.
So good! Made exactly as recipe called for and my husband and I both really liked this.
Given the average review on this recipe was 4.5 when I came upon it, I was hoping that making this per the recipe with tomato paste and water would make a nice, rich flavor that would elevate this dish. But it was actually quite BLAND. Then reading some of the other reviews I realized that many had made significant adjustments to suit their palates, then rated this recipe based on an effectively different recipe! Not helping!
Modified slightly to cook in the Ninja Foodie. My guys asked for it again amd again!
the tomato paste was too thick and the refried beans were overpowering. if I make again will definitely loosen up the sauce and cut down on the beans.
It’s okay, but I like more sauce.
Much easier than preparing individual enchiladas and everyone can have as much as they want. I always double the cheese and usually need more sauce too!
This was ok, I should have taken another reviewers suggestion and baked the corn tortillas to crisp them up. I think that would have made a difference. It needed some more spice or something to ramp up the flavor.
This is a good and easy recipe for a cool rainy evening. All the ingredients I had on hand. I added about 1more cup of cheddar cheese and baked it for 25 minutes and it was great.
I made as written and it was very good. Made for my parents who love enchiladas but not heat, so much, so it was perfect for them but also enjoyable for me! Sometimes simpler is better.
This is a GREAT recipe. I added corn and olives because I like them, but otherwise, did not change the recipe (and I usually do). It is perfect as is. I had extra beef mixture that I will freeze for tacos at a later date.
I used green enchilada sauce instead of tomato paste mixture. It was easy and delicious
Perfect recipe! Unfortunately, my grocery store did not sell enchilada dry seasoning however I made it with the premade enchilada sauce and it was amazing! Will make again!
Made this for the second time with the addition of one can of sweet corn divided equally between layers along with the other ingredients. The added sweetness was noticable and a compliment to the recipe. With or without the corn, it’s a great dish.
I scanned the suggestions before making and used 1-1/2 cans enchilada sauce instead of a mix and an envelope of taco seasoning in the meat/onion mixture in addition to the spices already called for. I also pre-baked the tortilla shells as was suggested by someone else. Served casserole with sour cream, guacamole, jalapeños and chopped lettuce on the side. Was hearty and filling but not that flavorful, even with the additions. Just ok. Curious to see if the leftovers are better the second day.