Beef and Bean Enchilada Bake

Beef & Bean Enchilada Bake
Serves: 4-6

•  1 Recipe Enchilada Sauce
• 1 lb 90/10 ground beef
• 1 – 16 oz can refried beans
• 8 oz cojack cheese (can be pre-shredded or block that you shred at home)
• 6 – Corn or Flour Tortillas, quartered, so 24 pieces

Brown ground beef in a large skillet, seasoning with salt and pepper, then drain.  Heat refried beans in a bowl in the microwave or on the stove top with about ¼ cup of water to loosen the mixture.  Shred cheese if necessary.  In a perfect pre-corona world, I would have used a block that I shredded myself, I tend to keep the pre-shredded for tacos, but when I am melting cheese in sauces or casseroles, I prefer to shred it myself. 
 
Enchilada Sauce

• 1 – 15 oz can tomato sauce
• 1 ½ cups chicken broth
• 2 tbsps chili powder
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• Pinch hot red pepper flakes (optional if you like a little heat)

 
Combine all ingredients in a small saucepan and simmer over medium low heat for 15-20 minutes while assembling remaining ingredients.  For some recipes, if you want a thicker sauce, add 1 tbsp of cornstarch to mixture with the seasonings.
 

To Assemble in a 9x9 Baking Dish:

• 1 cup Enchilada Sauce
• 12 Tortilla Quarters
• ½ of Ground Beef
• ½  of Refried Beans
• About 1 cup Shredded Cheese
• 1 cup Enchiladas Sauce
• Remaining Tortilla Quarters
• Remaining Ground Beef
• Remaining Refried Beans
• Remaining Enchilada Sauce
• Remaining Cheese

 
Bake at 350 degrees for 20-25 minutes, until cheese is melted and sauce is bubbling around the edges.