Casserole Sara’s Enchilada Casserole

This recipe was inspired by

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.55 out of 5 (33 ratings)

Yield: about four portions


  • 1 Tbsp. salad oil
  • 1 lb. ground beef
  • 1 c. diced potatoes
  • 1/2 c. diced Spanish onion
  • as needed garlic salt
  • as needed ground black pepper
  • as needed seasoning salt
  • 2 each large flour tortillas (the fresh, thicker tortillas are the best)
  • as needed no-stick spray
  • 16 oz. can refried beans, removed from the can and softened with a spoon
  • 8 oz. can black olives, sliced
  • 2 c. Colby Jack cheese blend, shredded
  • 12 oz. can enchilada sauce
  • as needed crisp lettuce, shredded
  • as needed diced ripe tomatoes
  • as needed sour cream


Beef procedure:
  1. Combine the beef in the salad oil over high heat. Add the potatoes and the onions, cooking for an additional 5 minutes to soften the onion and potato. Remove from the heat and season with garlic salt, pepper and seasoning salt.
Cassorole procedure:
  1. To assemble the casserole, cut the tortillas into quarters. Spray the bottom of a 2 qt. casserole dish with no-stick spray and place in the 4 tortilla quarters, covering the bottom. Spread in an even layer of the refried beans. Add the beef mixture (Step 1) as the next layer. Add 1 C. of the cheese on top of the beef. Layer in a even amount of olives. Add 1/2 layer of the enchilada sauce, spreading evenly. Repeat the layers, finishing with the sauce on top.
  2. Bake at 350°F for 30 minutes, until the entire casserole is bubbly around the edges.
Garnish procedure:
  1. Serve garnished with sour cream, shredded lettuce and diced tomato on top.

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