Prep time: 30 minutes
Total time: 1 hour 10 minutes
Yield: Serves 6
1 lb. ground beef
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. Hungarian paprika
1/2 tsp. salt
1/3 c. water
1 16-oz. can refried beans
1/4 c. Essential Roasted Salsa or your favorite salsa
1/2 tsp. salt
1 16-oz. can gluten-free enchilada sauce
1 7-oz. can salsa verde
3 c. shredded cheddar cheese (optional)
1 2.25-oz. can sliced olives
8 corn tortilla, cut in half
Guacamole if desired
- Preheat oven to 350 degrees.
- Brown ground beef and drain. Return beef to skillet and stir in all spices. Add water and stir until water is absorbed, 1-2 minutes. Set aside.
- In a bowl, mix beans with salsa and salt. Set aside.
- In another bowl, mix enchilada sauce and salsa verde. Set aside.
- In an 8×8 casserole dish, ladle enough enchilada sauce mixture to cover bottom. Layer a total of 5 tortilla halves to cover bottom of dish, with cut sides facing out edge of casserole for best fit. Place fifth piece in center.
- With an offset spatula, spread half the bean mixture onto tortillas. Sprinkle with one-third of the olives followed by one-third of the cheese and half the meat.
- Repeat layers, starting with a ladle full of sauce, completely covering the tortillas and ending with the last layer of beef. Atop beef, add the final layer of tortillas, covered with several ladle-fulls of sauce. Sprinkle with remaining cheese, then olives.
- Place on a baking sheet (to avoid and oozing mess) and bake at 350 degrees for 30 minutes. Remove from oven and let sit for 15 minutes to set and cool. Serve with a sprinkle of cilantro and a side of guacamole if you like.
This double beautifully into 9×12″ casserole dish when you need to serve a crowed. Heather’s Salad is a perfect accompaniment with this meal, along with a margarita. Pour the little ones a Kid Margarita.