1. Begin by choosing your dish. I used a small square glass dish with a matching lid since this works well for freezing meals.
2. Brown your hamburger then drain it. Add the taco seasoning and mix well. Set aside.
3. Chop your tomato into small square pieces or however you prefer them. Set aside.
4. Compare the size of your tortillas to your dish, and if need be, cut them down to fit in the dish better. I cut mine into square pieces to match the dish which made it much easier to layer.
5. Spray your dish with nonstick spray and then lay your first tortilla down.
6. Coat the tortilla with a layer of refried beans, then taco meat, and then cheese.
7. Lay another tortilla down and coat with refried beans, then a layer of tomatoes, then cheese.
8. After about halfway filling the dish with layers, pour the enchilada sauce over the top. You may not need a lot so just make sure it coats the layer you’re on and stop there.
9. Lay your next tortilla down and coat with refried beans, taco meat, then cheese.
10. Repeat this as many times as needed, depending on the depth of your dish. Your last layer can be whatever you like it to be but try to not let the meat be the last layer. I learned this the hard way. If it’s in the last layer, be sure to cover it with something else such as cheese or a tortilla.
11. Cover with plastic wrap and pan cover before freezing.
12. When ready to cook: Dethaw 24 hours in the refrigerator. Bake covered with foil for 30-35 minutes at 350 degrees until warmed through. Uncover and broil until cheese is bubbly and delicious!
This recipe is very versatile and can be easily mixed up. Try adding black beans, chilis, top with lettuce or avocado. The options are endless!