One, I’m not sure if enchalupé is a word. Two, I just figured out how to put the accent above the e, which makes me kind of excited. Regardless, I’m excited about this recipe.
I received this recipe from the mom from my roommate Steph in college. I spent a couple of weeks staying with her family, and her mom made this one night. Me, being a Mexican food fan, fell in love with this recipe. It takes about an hour (start to finish), but it’s delicious and totally worth it. I’ve tweaked it a bit to fit my husband’s and my tastes, but the bulk of it remains the same.
1 pound ground chicken/turkey/beef
1 onion, chopped
1 can diced tomatoes
1 can refried beans
1 package taco seasoning
1 package large flour tortillas
1 package (3 cups) shredded Colby Jack cheese
Brown meat with onions, and drain fat. Add the diced tomatoes, refried beans, and taco seasoning. Heat until warm.
Meanwhile, preheat oven to 350 degrees. Layer the bottom of a 13×9 pan with tortillas. Once meat mixture is warm, layer half on top of the tortillas. Layer half of the cheese on top of the meat mixture. Repeat with tortillas, remaining meat, and remaining cheese.
Bake for 35-45 minutes, or until top is beginning to brown. Cool five minutes before cutting.
Top with favorites like sour cream, lettuce, tomato, salsa, guacamole, etc. Enjoy!