5-Ingredient Beef Enchilada Casserole

Instructions

Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Step 2 Place 8 burritos open side up in baking dish.

Step 3 In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. Add 1/4 cup of the enchilada sauce, the salsa and 1 cup of the cheese; stir to combine.

Step 4 Divide beef mixture among tortillas; wrap tortillas around filling, placing seam side down.

Step 5 Top with remaining enchilada sauce and remaining 1 cup cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

Step 6 Bake 40 to 45 minutes or until hot and bubbly.

Step 7 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.