- Half a can of refried beans
- About 4 oz. of shredded cheese (cheddar, jack, whatever you like)
- One bottle of 505 Red Enchilada Sauce, Hatch, or whatever brand you prefer.
- Half pound of cooked ground beef
- Small can of chopped green chilis
- A few sliced, black olives
- Three large flour tortillas
If you don't have the beef already cooked, quickly brown it in a skillet, drain, and set aside. Preheat oven to 375 degrees Fahrenheit.
- Pour a thin layer of the enchilada sauce in the bottom of an 8-inch square baking dish. This will keep the casserole from sticking.
- Spread the refried beans onto one of the tortillas to approximately the size of the 8" dish. This should be about a 10-inch diameter tortilla to fit up the sides of the dish.
- Lay the tortilla with the beans into the dish on top of the thin layer of sauce.
- Pour about a third of the sauce over the top of the beans.
- Sprinkle a thin layer of cheese over the top.
- Put the next tortilla into the dish.
- Distribute the beef in a layer on top of the second tortilla.
- Add chopped roasted green chilis in whatever amount you like.
- Put about half of the remaining sauce over the layers below.
- Top with another layer of shredded cheese.
- Put the third tortilla on top and press it down on top of the other layers. You can crease the tortilla along the edge of the dish to square it up if you like.
- Add the remaining sauce over the top. Add another thin layer of shredded cheese. Top with a few slices of black olives.
- Cover with aluminum foil, place in center rack of oven and bake at 375 degrees for one hour.
Serves 6-8 people, depending on how much each one eats.