Kat's
Bean Enchilada Casseroles
1/2 cup chopped onion
1/4 cup chopped celery
vegetable cooking spray
2 large (15-ounce) cans tomato sauce
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
2 tablespoons chili powder
1/8 teaspoon pepper
1 bay leaf
1 pound lean ground beef
1/4 cup chopped onion
1 (16-ounce) can refried beans
8 ounces taco sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 (6-ounce) package corn tortillas
1 1/2 cups (6 ounces) shredded Mexican cheese blend
1/3 cup sliced ripe olives
shredded lettuce, chopped tomato, guacamole, and sour cream
In a nonstick skillet coated with cooking spray, saute 1/2 cup chopped onion and
celery until tender. Stir in tomato sauce, parsley, chili powder, 1/8 teaspoon
pepper and bay leaf. Bring mixture to a boil; cover, reduce heat, and simmer 10
minutes. Remove bay leaf and set aside.
Combine beef and 1/4 cup onion in a skillet. Cook until beef is browned,
stirring until it crumbles; drain. Combine beef mixture, refried beans, and next
3 ingredients; set aside.
Wrap tortillas in aluminum foil. Bake at 350° for 10 minutes.
Spoon half of sauce mixture into a lightly greased 12x8x2-inch baking dish.
Spoon meat mixture evenly in center of each tortilla; fold opposite ends over
and place seam side down on top of sauce in baking dish. Spoon remaining sauce
over tortillas. Cover with aluminum foil; bake at 350° for 20 minutes. Sprinkle
with cheese and olives and bake an for 5 minutes longer . Serve with shredded
lettuce, chopped tomato, guacamole, and sour cream.
The average person thinks he isn't.
- Father Larry Lorenzoni