This is another classic dinner in our house for two reasons: 1. It is fast, easy, and filling. 2. This recipe can be easily adapted and changed depending on the items you have on hand.
You will need 1 can refried beans, 1 can corn (or substitute frozen corn, fresh or frozen sliced bell peppers, mushrooms, etc.), 1 can enchilada sauce, 8 oz of salsa, 4-1/2 – 6 soft shell taco tortillas, 1-2 cups of shredded cheese, 1 bag soy crumbles (or substitute meat of your choice) and 1 -2 fresh tomatoes.
Mix the can of refried beans and salsa in a bowl. Microwave until warm and soft.
I used Mrs. Renfro’s Tequila Salsa- usually pricey but on sale recently. Spread 1/3 of the bean and salsa mixture on the bottom of a 9 x 13 inch baking dish.
Top with 3 halves of soft taco tortillas.
Sprinkle with 1/3 of the can of corn, soy crumbles (or another meat of your choice) , and a sprinkling of cheese.
Repeat first layer 2 to 3 more times, depending on amount of ingredients and level of hunger.
Pour 1 can of enchilada sauce over the top of the top layer.
Top with fresh chopped tomatoes. Bake in a 350 degree oven for 30 minutes or until hot and bubbly.
Serve with a side of cooked rice. This meal is one of my favorites and the leftovers are always so satisfying.
Mommy’s Medley Enchilada Casserole
1. Mix 1 can of refried beans and 8 oz. salsa in a medium microwave-safe bowl. Microwave until warm and soft – about 1-2 minutes.
2. Spread 1/3 of the bean and salsa mixture on the bottom of a 9 x 13 inch baking dish. Top with 3 halves of soft taco tortillas.
3. Sprinkle with 1/3 of the can of corn, soy crumbles, and a sprinkling of cheese. Repeat 2-3 more times.
4. Pour 1 can of enchilada sauce over the top of the top layer. Top with fresh chopped tomatoes. Bake in a 350 degree oven for 30 minutes or until hot and bubbly. Serve with a side of cooked rice.
