This recipe from Denna Briggs, and she says, a friend showed her how to make stacked enchiladas years ago.But she took it even further to create this filling casserole. She serves it with Mexican corn or chips and dip. We love the rave reviews I get every time I make it!
It's quick and easy, using canned and ready to serve ingredients!!
Cook beef in a large skillet over medium heat,scrambling as it cooks, and is no longer pink;drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Make and heat rice according to package directions. Spread each tortilla with 2 T. beans.
Spread 1 cup of meat mixture in a greased 13x9-inch baking dish. Layer with 4 tortillas and a 1/3 of the rice, 1/3 of the remaining meat mixture and a 1/3 of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture(dish will be full).
Cover and bake at 350^ for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice.
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