Bean & Cheese Enchilada Casserole

Bean & Cheese Enchilada Casserole

4 oz taco sauce
1 tbsp olive oil
1 small onion, finely diced
1 tsp garlic, minced
1 heaping tsp diced pickled jalapenos
16 oz can chili beans in medium sauce
8 oz refried beans
1 tbsp chili powder
1 tsp cumin
1/2 cup chunky salsa
2 cups shredded cheddar cheese
8 tortillas

Preheat oven to 350^F. Coat the bottom of a 9-inch square casserole dish with the taco sauce and set aside. Heat the oil in a skillet and saute the onions until soft. Add garlic, jalapenos, chili beans, refried beans, chili powder, cumin and salsa and stir until well combined and hot through. Cut tortillas into quarters (or strips) and layer half of them in the casserole dish. Top with half the bean mixture and 1 cup shredded cheddar. Repeat layers ending with remaining cheddar and bake for 20 minutes or until the cheese is melted and bubbly.

This was yummy!