Enchilada Casserole

Enchilada Casserole

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terry rivett


My mom found this recipe many years ago in a magazine. Haven't seen anything close to it since. Its one of my family's favorites!


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30 Min
30 Min


  • 2 lb
    ground beef
  • 1/2 c
    chopped onions
  • 15 1/2 oz
    refried beans
  • 1/2 tsp
  • 1/4 tsp
  • 12
  • 2
    tomatoes, peeled and chopped (about 3/4 cup)
  • 4 Tbsp
  • 1/4 c
  • 2 c
  • 14 oz
    enchilada sauce - mild or hot
  • 2 c
    shredded cheddar cheese

How to Make Enchilada Casserole


  1. In skillet, cook ground beef and onion till meat is brown and onion is tender; drain. Stir in beans, salt and pepper.
  2. Place 1/3 cup meat mixture on each tortilla shell. Top with chopped tomato; roll tightly and place seam side down in a 9 x 13 baking dish.
  3. Melt butter; stir in flour. Add milk and enchilada sauce, whisk till smooth. Cook and stir till boiling; boil for 1 minute. Stir in cheese till melted. Pour over tortillas. Bake in a 350° oven for 30 minutes.

Printable Recipe Card

About Enchilada Casserole

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #mexican

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