Easier and faster to prepare
than the traditional enchilada, but with the same Latin flavor.
Prepare early in the day or even the night before.
Bean
and Rice Enchilada Casserole
- 1 pound lean ground beef
1 onion, chopped
1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
1 (16-ounce) can tomato sauce
1 (8-ounce) can ORTEGA® Refried Beans
1 1/2 cups cooked white rice
1 cup shredded mozzarella cheese
1 pound tortilla chips, crushed (see Cook's Note)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
- In a skillet brown ground
beef and onion, for about 5 minutes; add diced green chilies
at the end of cooking period; drain.
- Preheat oven to 350°F
(175°C).
- Add tomato sauce and refried
beans. Stir and heat until bubbly.
- Layer in a lightly greased
baking dish starting with cooked rice, mozzarella, meat mixture,
tortilla chips, cheddar cheese and Monterey Jack cheese.
- Bake for 30 minutes. Remove
from oven and serve hot.
Makes 6 servings.
Cook's Note: A valued reader
tried this recipe and it was her opinion that the amount of 1
pound crushed tortilla chips a bit too much. However, others
have tried and enjoyed the recipe as it stands. We suggest making
it your way, and if that means reducing the amount of chips used,
then go for it!. After all, that's what makes a good cook...being
able to make an adjustment to a recipe to please personal tastes!
Recipe is
the property of Nestlé® and Meals.com, used with permission.
