The first time I drove up to Fort Wayne for an official date with Andy, he cooked for me. He cooked this tasty enchilada casserole for me. He did a great job of cooking but I was most impressed with the fact that he took the time to cook for me. It was one of the many things that I liked about Andy. Obviously I found many more since I married the man!
Since we’ve been married, I’ve learned to make this family favorite recipe of his. It really is an easy recipe – that reheats wonderfully. Often, we’ll eat enchilada casserole for dinner and take the leftovers to school for lunch the rest of the week. I hope you enjoy this easy and delicious recipe as much as we do!
1.5 pounds of hamburger
1 onion, diced
1 can (10 ounces) mild enchilada sauce
1 can (15 ounces) refried beans
16 ounces shredded Colby cheese
1 bag tortilla chips
Brown hamburger and onion in a large skillet. Drain grease off the meat. Add enchilada sauce and refried beans. Simmer for 5 minutes. Meanwhile, crush tortilla chips and grate cheese.
Assemble casserole in a 9 by 13 pan. Start by layering half the bag of chips, followed by half the meat mixture and half the shredded cheese. Repeat the layers, ending with cheese on the top. Bake at 350 degrees for 20 minutes.
I tend to use a little less hamburger (closer to a pound) in an effort to be more frugal with this recipe. You can also use less cheese (closer to 12 ounces) but my husband insists that the more cheese, the better! Also, you can use Doritos instead of tortilla chips for some extra spice.
Serve the casserole hot with sour cream and lettuce, or serve as is. Like I mentioned earlier, any leftovers that you may have will reheat nicely in the microwave.