1 lb lean ground beef
1 16 oz can refried beans
1 15 oz can low-sodium tomato sauce (we found Hunt's No Salt Added)
1/2 cup water
1 1 3/8 oz pkg enchilada sauce mix
8 7-8 inch flour tortillas
2 cups shredded cheddar cheese
Sour cream (optional)
Sliced green onion (optional)

In a large skillet, cook ground beef until brown. Drain off fat. Stir in refried beans, tomato sauce, water and enchilada sauce mix. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Grease a 3 qt rectangular baking dish (I use a round 2qt because it fits the tortillas!). Arrange four tortillas in the bottom of prepared dish, trimming and overlapping as necessary to cover bottom of dish. Spoon half of meat mixture over tortillas in dish. Sprinkle with half of cheese. Repeat layering with remaining tortillas and remaining meat mixture. Bake, uncovered, in oven at 350 for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, about 10 minutes more or until heated through. Let stand 10 minutes. Top with sour cream and sliced green onion, if desired. Makes 8-10 servings.


Make ahead directions:

Assemble as directed. Cover unbaked casserole; seal remaining cheese in plastic bag. Chill casserole and cheese in the refrigerator up to 24 hours.

Bake casserole, uncovered, in a 350 degree oven about 35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes. Serve as above.