Egglife Wrap Enchilada Casserole Recipe

"A pretty easy enchilada casserole made with Egglife Wraps (they're in the refrigerated dairy section of my grocery store). If you're looking to avoid more carbs, omit the beans. You can substitute the homemade taco seasoning with stuff already in your cupboard -- I used this mix as it's gluten-free. This recipe is easy to double... just keep adding layers! I've also made this in a round casserole dish, and stacked the casserole higher (so I didn't have to cut the wraps -- I'm that lazy sometimes). My photo is from when I made this in the round casserole dish. Use whatever dish you prefer!"

Step by Step Method

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Step 3

Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for a few minutes until the onion is softened.

Step 4

In a small bowl, combine the chili powder, ground cumin, paprika, dried oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to create the homemade taco seasoning.

Step 5

Sprinkle the homemade taco seasoning over the ground beef mixture in the skillet. Stir to coat the meat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat.

Step 6

Add the refried beans to the skillet with the seasoned ground beef. Mix well until the beans are fully incorporated into the mixture. Cook for a few more minutes until everything is heated through. Remove from heat.