Enchilada Casserole

Enchilada Casserole

2 cans enchilada sauce
1-2 pounds ground beef or turkey
1-2 teaspoons minced garlic (or equivalent in powder)
Dash cumin
Dash oregano
Dash pepper
1 taco seasoning packet
1/2 - 1 can refried beans
1 cup Cheddar cheese
1 cup Mozzarella cheese
1 cup Mexican cheese
***Or just whatever cheese you have. I've used all mozzarella before, but this is a good way to get rid of leftover shredded cheeses in your fridge***
8 tortillas (the ones for fajitas or soft tacos)

Preheat oven to 375

Brown ground beef in large skillet with minced garlic. Once browned, add cumin, oregano, pepper and taco seasoning packet. (Use only half of seasoning packet if you don't want it overly spiced.)
Mix in as much refried beans as you like. I only use half a can b/c otherwise it starts getting kind of thick.
Add in 1/2 can enchilada sauce.

Pour remaining 1 & 1/2 cans enchilada sauce into large bowl. Dip tortilla into sauce so it's covered, place on the bottom of a casserole dish. 2 should cover the bottom well enough.
Spoon in 1/3 of meat mixture.
(add jalapenos here, if you like)
Top with 1 cup of cheese.
Repeat twice with layers of:
Tortillas dipped in enchilada sauce
1/3 meat mixture
1 cup cheese

Top with final 2 tortillas and pour any remaining enchilada sauce on top.

Cover with foil and bake 20 minutes. Let sit 5-10 minutes for it all to form together and cool down.
Serve with sour cream and hot sauce.