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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.Deana Briggs, Maud, Texas Ingredients:
2 pounds ground turkey or ground beef |
2 cans (10 ounces each) enchilada sauce |
1 envelope taco seasoning |
1 tablespoon ground cumin |
1 package (8.8 ounces) ready-to-serve spanish rice |
12 flour tortillas (8 inches), warmed |
1 can (15 ounces) refried beans |
4 cups (16 ounces) shredded mexican cheese blend |
optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
2. Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
3. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.
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