Be the first to Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- vegetable cooking spray
- 2 large (15-ounce) cans tomato sauce
- 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
- 2 tablespoons chili powder
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1 (16-ounce) can refried beans
- 8 ounces taco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 (6-ounce) package corn tortillas
- 1 1/2 cups (6 ounces) shredded Mexican cheese blend
- 1/3 cup sliced ripe olives
- shredded lettuce, chopped tomato, guacamole, and sour cream
Preparation:
Combine beef and 1/4 cup onion in a skillet. Cook until beef is browned, stirring until it crumbles; drain. Combine beef mixture, refried beans, and next 3 ingredients; set aside.
Wrap tortillas in aluminum foil. Bake at 350° for 10 minutes.
Spoon half of sauce mixture into a lightly greased 12x8x2-inch baking dish. Spoon meat mixture evenly in center of each tortilla; fold opposite ends over and place seam side down on top of sauce in baking dish. Spoon remaining sauce over tortillas. Cover with aluminum foil; bake at 350° for 20 minutes. Sprinkle with cheese and olives and bake an for 5 minutes longer . Serve with shredded lettuce, chopped tomato, guacamole, and sour cream.
Enchilada casserole serves 6.
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