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Enchilada Casserole (4/13/2012)

Enchilada Casserole

3 cans Red Enchilada sauce
2 lbs. Ground Beef
2 packets Taco Seasoning mix
½ tsp. cumin
½ tsp. chili powder
½ tsp. onion powder
1 can Rotel tomatoes
1 16 oz. can refried beans
18 corn tortillas
2 cups shredded Cheddar cheese
2 cups shredded Colby Jack cheese
Shredded lettuce, diced tomatoes, sliced black olives, sour cream

Add ground beef to a large skillet. Mix in 1 package taco seasoning. Crumble and brown meat. Drain off excess fat. Add the second packet of taco seasoning mix, add cumin, chili powder, onion powder, and Rotel tomatoes. Stir and cook until heated through. Mix in refried beans and ¾ cup enchilada sauce and stir well.

Pour remaining enchilada sauce in a large bowl, and dip enough tortillas to cover the bottom of a 9 x 13-inch baking dish (make sure to spray the baking dish with cooking spray first). Cover the bottom of the pan with a layer of tortillas. Spoon half the meat mixture over the first layer of tortillas. Cover with some the cheddar and Colby Jack cheese. Cover with another layer of tortillas (once again, dipped in enchilada sauce). Spoon in remaining meat mixture and spread out. Cover with more cheese. Top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.

Cover with aluminum foil and bake in a preheated 375-degree oven for 40-50 minutes, or until heated through. Remove from oven and let sit for 5 minutes before serving.

Top with shredded lettuce, diced tomatoes, sliced black olives, sour cream, etc.


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