Enchilada Casserole

Last night I was in the mood for Enchilada's but not in the mood to go to the effort of rolling. So I made enchilada casserole and it turned out so good I am going to make it often. I have made many versions of this in the past but this one is by far the best!

Enchilada Casserole

3/4 lb Hamburger*
1 small onion*
1/2 tsp Chili powder*
1/2 tsp Cumin*
1/2 tsp Salt*
1/4 tsp Pepper*
1/4 tsp dried Oregano*
1 Can Diced Tomatoes
1 Can Diced Tomatoes with Green Chilies
2 Tbsp Cornstarch
1 Can Refried Beans
1 Can Chili Beans, drained slightly
Corn Tortillas
Cheese
Lettuce
Sour Cream
Olives
Onions

1. Brown hamburger with onions, chili powder, cumin, salt, & pepper. Add oregano when almost cooked.
2. Meanwhile in a small saucepan combine both cans of tomatoes with cornstarch and bring to a boil, stirring constantly. Boil for 1 minute.
3. Combine Hamburger mixture, Refried Beans & chili beans.
4. Preheat oven to 350-degrees
5. In a 9x13 pan layer 1/5 of the sauce in the bottom of the pan and layer the tortillas. Then place 1/3 of the Refried Bean Mixture, 1/5 of the Sauce, and some cheese. Repeat 2 more times so you have 3 layers ending with cheese. Then place another layer of tortillas and add remaining sauce and layer some cheese.
6. Bake in oven for about 30 minutes, or until the cheese is melted.

Fresh from the oven

This is a side view of a cut piece. I forgot to take a picture on a clean plate, but you get the idea.

*When I buy hamburger I have started browning it and then adding seasonings (for taco I add the above. or just add salt & pepper) and then freeze it in about 3/4 - 1 lb portions for future use. It makes cooking things a lot faster if they call for browned hamburger.