BEEF ENCHILADA CASSEROLE WITH FLOUR TORTILLAS RECIPES

Steps:

• Preheat the oven to 350F.
• Spray a large non-stick skillet with cooking spray and heat oven medium-high heat.  Add ground beef, onion and garlic and cook, stirring occasionally, for 5 minutes, or until the beef is cooked.  Drain excess fat.
• Add Taco seasoning, refried beans, salsa and tomato sauce to the meat mixture in the skillet, and mix until combined.  Cook, stirring every 30 seconds, for 5 minutes. Add salt and pepper to taste if needed.
• Spray a non-stick 9x13 baking dish with cooking spray (or grease with butter). 
• Layer half of corn tortilla pieces on the bottom of the baking dish.
• Spread half of the meat sauce over the tortilla layer.
• Sprinkle the meat sauce layer with half of the shredded cheese.
• Layer the remaining tortilla pieces on top of the cheese, followed by a layer of remaining meat sauce and remaining shredded cheese.
• Put the enchilada casserole in the oven and bake for 30 minutes.
• Remove the enchilada casserole from the oven and sprinkle with green onions.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Fold tortillas in half and place folded-side-down in dish; set aside.
• In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
• Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 40 to 45 minutes or until hot and bubbly.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.