Tortilla Casserole My Way

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1 small onion, peeled and diced
• 1 tablespoon taco seasoning (i used penzeys bold)
• 1 (16 ounce) can fat-free refried beans (i used old el paso)
• 8 (7 inch) flour tortillas (the package says "medium" for the size)
• 1 (10 ounce) can cream of mushroom soup (i used campbells)
• 1 (17 1/4 ounce) jar red enchilada sauce (i used pace "mild")
• 1/2 lb cheddar cheese (i used two cups of kraft's shredded lowfat "mexican 4-cheese blend")

Recipe

• 1 please note that some of the products used to create this recipe were purchased in canada, and some bought in the us while i was on vacation; if you want to make this, just use whatever products you like best.
• 2 preheat oven to 375f; spray a large oblong casserole dish with nonstick spray (i used an olive oil spray) and set aside.
• 3 in a large skillet, brown the ground beef and saute the onions, sprinkling in the taco seasoning; when meat is brown and onion has softened, turn heat down to low and stir in the refried beans.
• 4 after a minute or two over the heat, the beans will soften and you will be able to combine the meat and beans easily.
• 5 turn off heat and set skillet aside.
• 6 on your counter, lay out the 8 tortillas.
• 7 evenly divide meat mixture on the tortillas; fold tortillas into thirds, or roll up, whatever suits your fancy; place bundles (i call them enchiladas) into prepared casserole dish.
• 8 in a mixing bowl, whisk together the soup and sauce; pour over the enchiladas.
• 9 next, sprinkle on the cheese.
• 10 bake in preheated oven for 30 minutes; let cool for a few minutes before serving.
• 11 best served with sour cream and salsa on the side.