Easy Enchilada Bake 3

Easy Enchilada Bake

Dish Size:
4 Quart
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June 19, 2012
Tara’s Tidbits®

The mild enchilada sauce and salsa in this recipe give it a traditional Mexican taste with just a touch of spice. To spice it up even more, use medium or hot enchilada sauce and salsa. You can also add a can or two of chopped green chilies. More color, more spice, and even more delicious!

This recipe is a great way to put a delicious Mexican meal on your table in no time flat! And it’s so easy to assemble, you can get the kids or grandkids involved. It’s also a nice option for one or two. Just cut the ingredients in half and use one of your temp-tations® 2-quart bakers. Plus, the leftovers work great for lunch the next day! - Tara


  • 1 1/2 pounds lean ground beef
  • 2 tablespoons minced garlic
  • 1 1/2 cups onion, diced
  • 10 (6-inch) flour tortillas
  • 2 (15-ounce) cans mild enchilada sauce
  • 2 (16-ounce) cans fat-free refried beans, softened
  • 2 cups mild salsa
  • 2 cups sour cream
  • 3 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Brown the beef, onion and garlic in a saucepan over medium-high heat until beef is cooked through. Remove from heat, drain and set aside.
  3. Meanwhile, spray the bottom of your temp-tations® baker with non-stick cooking spray. Spread 1/3 of the enchilada sauce in the bottom of the baker. Top with 5 tortillas. Carefully spread 1 can of refried beans over the tortillas. Top with 1/2 of the beef mixture, 1/3 of the enchilada sauce, 1 cup of salsa, 1 cup of sour cream and 1 cup of cheese. Repeat layering, ending with 2 cups of cheese.
  4. Bake for 20-25 minutes or until cheese is melted. Serves 8.
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