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<\/h2>\n<\/h2>\nEnchilada Ingredients<\/strong><\/p>\n 1 lb ground beef<\/p>\n 1 10 ounces can red enchilada sauce,<\/p>\n 1 12 ounces package frozen whole kernel corn<\/p>\n 1 16 ounces can of refried beans<\/p>\n 12 soft corn tortillas, street taco size\/individual taco size.<\/p>\n 1 15 ounces can of black beans, drained and rinsed<\/p>\n 1 14.5 ounce petite diced tomatoes, undrained<\/p>\n 3 cups shredded cheese, (I recommend the Mexican blend)<\/p>\n 1 Tablespoon chili powder<\/p>\n 1.5 teaspoon cumin<\/p>\n \u00bd teaspoon garlic powder<\/p>\n \u00be teaspoon salt<\/p>\n Homemade Red Enchilada Sauce<\/strong><\/p>\n 1 Tablespoon olive oil<\/p>\n 2 cloves garlic, minced<\/p>\n \u00bd teaspoon oregano, dried<\/p>\n 2.5 teaspoons chili powder<\/p>\n \u00bd teaspoon basil, dried<\/p>\n \u215b teaspoon black pepper<\/p>\n \u215b teaspoon salt<\/p>\n \u00bc teaspoon cumin, ground<\/p>\n 1 teaspoon parsley, dried<\/p>\n \u00bc cup salsa<\/p>\n 6-ounce tomato sauce<\/p>\n 1.5 cup water<\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Beef Enchilada Casserole :<\/strong><\/p>\n Preheat the oven to 350F. Cook ground beef until brown and no longer pink.<\/p>\n Spread half of the enchilada sauce at the bottom of the dish.<\/p>\n Cook the corn in the microwave according to package directions.<\/p>\n Spread half of the refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in the dish, overlapping to fit.<\/p>\n Stir together remaining enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes in a large bowl.<\/p>\n Spread half of the beef enchilada mixture over the corn tortillas that are layered in the dish. Then layer with 1 cup of cheese.<\/p>\n Repeat layering \u2013 take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish.<\/p>\n Then layer with the enchilada mixture and remaining shredded cheese.<\/p>\n Bake uncovered for 35 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 5 minutes before cutting into 8-12 pieces.<\/p>\n Top off your dish with your favorite enchilada toppings \u2013 shredded lettuce, sour cream, avocado, etc.<\/p>\n \u00a0Red Enchilada Sauce:<\/strong><\/p>\n Heat oil in a large saucepan over medium heat. Add the garlic and saut\u00e9 for 1 to 2 min.<\/p>\n Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix together and then stir in the water.<\/p>\n Bring to a boil, reduce heat to a low simmer for 15 to 20 min.<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS Enchilada Ingredients 1 lb ground beef 1 10 ounces can red enchilada sauce, 1 12 ounces package frozen whole kernel corn 1 16 ounces can of refried beans 12 soft corn tortillas, street taco size\/individual taco size. 1 15 ounces can of black beans, drained and rinsed 1 14.5 ounce petite diced tomatoes, undrained […]<\/p>\n","protected":false},"author":2,"featured_media":2953,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/h2>\nDIRECTIONS<\/h2>\n