Serves: 5
Total Calories: 235
Mix the enchilada sauce and tomato sauce in medium size bowl and set aside.
Season the hamburger and onion with salt, pepper and garlic powder then brown in a Dutch oven over medium heat.
Remove meat from Dutch oven and drain grease. Mix meat with 1 cup of the enchilada sauce mixture in a separate container.
Add 1/4 cup enchilada sauce to the bottom of the Dutch oven and place 2 tortillas over the sauce.
Top with an additional 1/4 cup of sauce and 1/2 of the meat mixture.
Top with 2 more tortillas and another 1/4 cup sauce. Spoon on the refried beans and 1/2 of the cheese.
Top with 2 more tortillas and another 1/4 cup of the sauce. Add the rest of the meat mixture and 2 more tortillas.
Finish off with the rest of the sauce and the cheese. Turn burner on low and cook for 15 to 25 minutes or until the cheese is melted and casserole is bubbly.
Slice and serve with garnish.
This Enchilada Casserole recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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