Beef Enchilada Casserole

Step 1

Drizzle a large skillet with olive oil. Cook the ground beef and onion over medium-high heat. Cook for 8-10 minutes or until no pink remains and the onions have softened. Add garlic, cook for one minute longer. Drain excess grease from the pan.

Step 2

To the beef add taco seasoning, taco sauce and green chiles. Stir to combine then simmer for 5 minutes over medium heat. Remove from the stovetop.

Step 3

Preheat oven to 375°F. Spray a 13x9-inch deep baking dish or cake pan with cooking spray.

Step 4

Toss together colby jack cheese and pepper jack cheese. (Divide into thirds)

Step 5

Assemble: Spread 3 Tablespoons from one can of enchilada sauce on the bottom of the baking dish. (Reserve one whole can red enchilada sauce for the top.) Arrange 6 tortillas on the bottom of the dish. Cover with 1/2 of the remaining red enchilada sauce. Spread with 1 can refried beans. Arrange 1/2 taco meat over beans then sprinkle with 1/3 of the shredded cheese mixture.

Step 6

Repeat layers: 6 tortillas, spread with remaining enchilada sauce, 1 can refried beans and reserved taco meat. Sprinkle with 1/3 shredded cheese.

Step 7

Layer with remaining 6 tortillas. Pour 1 whole can of enchilada sauce from end to end and spread over the tortillas to cover. Sprinkle with the final 1/3 of shredded cheese blend.

Step 8

Spray a piece of aluminum foil with cooking spray. Cover dish.

Step 9

Bake for 25 minutes, then remove the foil. Continue to bake for another 15 minutes or until the cheese is bubbly and golden brown.

Step 10

Let stand 5 minutes then cut into squares and serve topped with sour cream, diced tomatoes, onion, fresh cilantro, shredded lettuce, black olives or any of you favorite taco toppings.