Recipe: Layered Enchilada Casserole

Layered Enchilada Casserole

1 lb. lean ground beef
1 (16-oz.) can fat-free refried beans
1 (13 /8-oz.) pkg. chili seasoning mix
1 cup water
1 (15-oz.) can tomato sauce
10 (8-inch) flour tortillas
1 cup (4 ozs.) reduced-fat shredded cheddar cheese

Preheat oven to 350F. Lightly coat 13 x 9-inch baking dish with cooking spray.

In a large skillet, brown ground beef and drain well. Stir in beans, chili mix and water. Simmer 5 minutes, stirring occasionally.

Pour tomato sauce into a pie pan. Coat both sides of tortillas with sauce.

Layer beef mixture and tortillas in baking dish, overlapping tortillas to fit. Sprinkle cheese on top.

Bake 20 minutes. If desired, garnish with shredded lettuce and chopped tomato.

Variation: Prepare casserole in two 9-inch pans; bake one and freeze one for later use.

Servings: 8
Source: Kansas Wheat Commission