Since going gluten free I've made enchiladas a few times, but the corn tortillas split when I roll them. It still tastes good, but doesn't look great. So I decided to make them into a casserole instead. It's easier and looks fabulous!
Beef Enchilada Casserole
1 lb ground beef or lean turkey
1 sm onion (chopped)
1 can refried beans
1 can kidney, pinto or black beans
1 can sliced black olives (optional)
corn tortillas
1 can enchilada sauce (Old el Paso is GF)
1/2 lb american or cheddar cheese (grated)
sour cream or plain yogurt
lettuce or spinach*
tomatoes (chopped)
Brown the meat and onions over medium high heat. Pour in a bowl. Add beans and refried beans and stir. If you like olives, mix most of them in. I don't, but Dave does, so I do half with and half without.
Open the can of enchilada sauce and pour a little on the bottom of your 9 x 13 pan. Line with tortillas, top with the bean mixture, and top with tortillas. Drizzle with a little enchilada sauce. Repeat the process twice (so there are 3 total layers).
Top with remaining enchilada sauce, cover with cheese and remaining olives. Bake at 350 for 35 minutes. Top with sour cream, lettuce and tomatoes.
Yeilds: 8 servings
* Spinach has two times as much iron, calcium, protein, potassium, niacin, and vitamins. It also has more fiber. Just saying ;)
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