Enchilada Bake

Ya know what I hate? Recipe blog posts where you have to scroll for 2 years to find the actual recipe. If you’re looking for a bunch of recipe fluff, you won’t find it here.

Today’s post is the recipe for my enchilada bake. Its quick, easy, and budget friendly because as a new mom I barely have time to eat let alone spend the evening preparing something elaborate. Lets be honest, I end up eating every meal cold anyways. Is that a permanent thing when you become a Mom? I’ll keep you posted.

As a disclaimer, I am not a chef. This is merely a description of how I like to cook this meal. I inherited my grandmother’s cooking skills – do you want that burnt or extra burnt? Happy cooking!


  • 1 lb of ground beef (or substitute other protein and cook accordingly)
  • 12 corn tortillas
  • 1 28 oz can of refried beans
  • 1 28 oz can of your favorite enchilada sauce
  • 1 bag of shredded cheese
  • Any additional sides – we do corn, rice or both

These ingredients are not brand specific. I will say Wal-Mart has an awesome organic meats section and its the cheapest in our area. Win! If you haven’t discovered grocery delivery, or at least pick-up, you’re missing out. Research it now!


1. Preheat oven to 375 degrees.

2. Brown the ground beef in skillet. I prefer well-done.

3. Empty the can of refried beans into a pot and heat up. I like to add about 1/2 cup of enchilada sauce to the beans for taste.

4. In a glass pan, pour approximately 1/2 cup of enchilada sauce into the bottom.

Next comes the layers!

5. Layer 6 tortillas over the enchilada sauce, then spread beans, ground beef,  cheese and approximately 1 cup of enchilada sauce evenly.

6. Layer 6 more tortillas and another layer of cheese.

7. Top with the rest of your enchilada sauce.

8. Bake at 375 degrees for 15 minutes.

9. Prepare sides accordingly.

You will have extra refried beans so count that as a side! I love to purchase the steamable veggie bags because you pop them in the microwave to heat and boom, another side!

Note: This recipe is gluten free (not certified) because of the corn tortillas. You can also make this dairy free (not certified) by using dairy free cheese.

Another successful dinner!
Let me know what you guys think! What other recipes are your go-tos? Until next time.

Straight up sincerely,


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