Egglife Wrap Enchilada Casserole

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Recipe: #41040

June 26, 2023


"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!"

Original is 4-6 servings
  • Homemade taco seasoning:


  • Serving Size: 1 (395.8 g)
  • Calories 540.7
  • Total Fat - 29.7 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 132.6 mg
  • Sodium - 1175.2 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 5.9 g
  • Sugars - 10.3 g
  • Protein - 49.2 g
  • Calcium - 588.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.2 mg

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.

Step 7

Spread a thin layer of the beef and bean mixture on the bottom of a baking dish.

Step 8

Place two egglife wraps side by side on top of the beef and bean mixture. You may need to cut the wraps to fit the dish.

Step 9

Pour half of the red enchilada sauce over the wraps, spreading it evenly.

Step 10

Sprinkle a portion of the diced tomatoes, chopped green onions, and shredded cheese on top of the enchilada sauce.

Step 11

Repeat steps 8-10 with the remaining wraps, beef and bean mixture, enchilada sauce, diced tomatoes, green onions, and cheese.

Step 12

Finish by placing the last two wraps on top of the final layer of cheese.

Step 13

Pour any remaining enchilada sauce over the wraps.

Step 14

Sprinkle any remaining diced tomatoes, green onions, and cheese over the top.

Step 15

Cover the baking dish with foil and bake in the preheated oven for about 20 minutes.

Step 16

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 17

Remove the casserole from the oven and let it cool for a few minutes.

Step 18

Garnish the enchilada casserole with fresh cilantro and sliced black olives.

Step 19

Serve the enchilada casserole warm and enjoy!


No special items needed.

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