1 T. vegetable oil
2 lbs. ground beef
2 T. chili powder
1 T. ground cumin
1 t. onion salt
2 T. tomato paste
2-10 oz. cans Casa Fiesta enchilada sauce
1-16 oz. can Casa Fiesta refried beans
1 pkg. Mission White Corn Tortillas
1 c. shredded Monterey Jack cheese
1 c. shredded cheddar cheese
1 chipotle in adobo, minced (optional)
Toppings: (all optional)
1 c. guacamole
1 c. sour cream
1 can Casa Fiesta chopped green chilies
1/2 c. green onion, chopped
1/2 c. tomato, chopped
Preheat oven to 350°. Spray disposable aluminum baking pan (11 3/4 x 9-inch) with non-stick cooking spray.
In a large skillet over medium heat, add oil and brown the ground beef with the chili powder, cumin and onion salt. Cook until meat is no longer pink. Drain fat. Return meat to skillet and add tomato paste. Stir until well incorporated. Add 1 c. of enchilada sauce to the meat mixture. If desired, add 1 chopped chipotle in adobo. Cook on medium heat for about 15 minutes.
Start to layer the casserole by spreading 2 T. enchilada sauce on the bottom of the baking pan. Cover with 3-4 corn tortillas. Spread tortillas with a few heaping tablespoons of refried beans. Cover with half of meat mixture, then more enchilada sauce. Top with half of cheese. Repeat with tortillas, refried beans, meat, enchilada sauce and cheese.
Cover with foil and bake for 25 minutes. Uncover and continue baking for 10 minutes to melt all of the cheese. Allow to rest for 15 minutes before serving.
To serve, set aside bowls of guacamole, sour cream, green onion, tomato and green chilies for guests to top their servings of Mexican Casserole.
Raven Special Lager
Eddie’s Recipe Tip:
