2 lbs. ground beef
1 can (12 oz.) tomato paste
2 pkg. enchilada sauce mix
1 can (16 oz.) refried beans, warmed so they spread easily
1 pkg. lg. flour tortillas (10)
2-3 pkg. (10 oz.) mild Cheddar OR Colby cheese, shredded
Garlic powder, salt & pepper, to taste

Brown beef and drain. Mix tomato paste and enchilada sauce. Mix according to directions on back of sauce mix package. Then add half of enchilada sauce to beef and simmer 15-20 minutes. Add garlic powder, salt and pepper if desired.

Spray or grease a 9 x 13 inch pan and spread about half of the remaining enchilada sauce on the bottom of the pan. Lay 3 tortillas on top. Spoon half the meat mixture on top of the tortillas and sprinkle a third of the cheese over the meat. Add another layer of tortillas, then spread on the warmed refried beans. Spoon the rest of the meat on top of the beans and add another 1/3 portion of the cheese. Add 1 more layer of tortillas and pour remaining sauce on the top, finishing with the remaining cheese.

Bake for 30-45 minutes at 350 degrees. Let stand 10 minutes before cutting. Top with (or serve alongside) taco sauce, chopped onions, chopped chili peppers, sour cream or guacamole.

Serves 8. Note: This is excellent reheated, but if you are making the dish ahead of time and wish to freeze it, omit the final layer of cheese and sauce. Bring the casserole to room temperature before baking. Add sauce and cheese just before putting in oven.