Enchilada Casserole

Enchilada Casserole
This recipe comes from my mom. Originally, it called for chicken instead of beef, and while this is really good, too, we prefer the beef version. This is one of my husband's very favorite suppers. If I want lunch the next day, I have to get it out before he sits down, or he will eat the entire thing.

OK, OK, so this isn't new. I have had it before. Many times. But it's May. And in teacher-world, that means chaos coupled with low motivation (both me and my students). At this point, I am just glad that we aren't eating at Sonic again tonight.


Brown hamburger and remove excess grease. Add chiles, soup and enchilada sauce; heat through.
Add half of the beef mixture to a 9 x 13 pan. Sprinkle with 1/3 of the shredded cheese. Add a layer of tortillas to cover.

Spread the refried beans to the edge of the tortillas. Sprinkle with 1/3 of the shredded cheese.

Add another layer of tortillas. Spoon the remaining beef mixture on top and sprinkle with remaining cheese.
Bake at 350 for about 30 minutes or until the cheese is bubbly.
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Enchilada Casserole
1 pound ground beef
1 can chopped green chiles
1 can cream of mushroom soup
1 can red enchilada sauce
1 can refried beans
2 cups shredded cheddar cheese
flour tortillas

Brown hamburger and remove excess grease. Add chiles, soup and enchilada sauce; heat through. Add half of the beef mixture to a 9 x 13 pan. Sprinkle with 1/3 of the shredded cheese. Add a layer of tortillas to cover. Spread the refried beans to the edge of the tortillas. Sprinkle with 1/3 of the shredded cheese. Add another layer of tortillas. Spoon the remaining beef mixture on top and sprinkle with remaining cheese. Bake at 350 for about 30 minutes or until the cheese is bubbly.