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Ever go to a restaurant and think to yourself, “I could do that!” Well, that’s exactly what inspired this recipe. It’s super easy, delicious, and you can consider yourself a restaurant chef! It’s even a great recipe to make as a meal for someone who has recently had a baby, surgery, or is just in need of a great hot meal. Enjoy!

You will need:

  • 1 28-ounce can of enchilada sauce (I use La Victoria red chile sauce, mild)
  • 1 30-ounce can of refried beans (I use Rosarita traditional)
  • 1 3.8-ounce can of sliced, black olives
  • 1 pound cheddar cheese, grated
  • 1 pound of lean ground beef, seasoned to taste (I add Adobo by Goya, and dried minced onion)
  • 1 12-count package of flour tortillas
  • 9.5″ x 13.5″ casserole/baking dish

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This recipe stems from loving enchiladas but not liking the corn tortilla taste. (However, it can be made with corn tortillas, if you choose.)

  1. Cook the ground beef till just brown while adding your choice of seasonings. Drain the beef and set it aside.
  2. In a bowl, pour the entire contents of the enchilada sauce.
  3. Spray your casserole/baking dish with a nonstick spray, so the tortillas don’t stick.
  4. With tongs, completely dip 2–3 tortillas in the enchilada sauce and lay them flat in the baking dish.
  5. Next, spread most, if not all, of the refried beans on top of the tortillas.
  6. Sprinkle about 1/4 cup of cheese.
  7. Repeat step 4 (laying them on top of the beans)
  8. Add ground beef on top of the tortillas.
  9. Repeat step 6.
  10. Repeat step 4 (laying them on top of the meat)
  11. Pour over the top the remaining sauce, remaining cheese, and the entire can of olives.
  12. Cover with foil, but be careful not to let the foil touch the top of the casserole.
  13. Bake at 375 F for 30 to 40 minutes.
  14. Remove the foil and bake another 10 to 15 minutes, until cheese is bubbling.

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