Beef and Bean Enchilada Casserole

Beef and Bean Enchilada Casserole 15 corn tortillas (the soft ones) 1 lb. ground beef 1.25 oz. pkg. taco seasoning 4 oz. diced green chilies 16 oz. refried beans 10 oz. red enchilada sauce 3 C. monterey jack cheese (or more if you like) In a skillet, brown the ground beef breaking it up as it cooks. Drain off the grease and add the taco seasoning, green chilies and beans. Combine well and remove from the heat. Lightly spray a 9x13 pan with cooking spray. Place 5 tortillas in the bottom of the dish, arranging to cover the bottom. Top with some of the enchilada sauce and spread around. Spoon in half of the meat mixture and spread. Top with 1 C. of cheese. Repeat with another layer. Arrange the final 5 tortillas on top and spoon the remaining sauce over them and top with the remaining 1 C., or more if using, of the cheese. Bake in a 350 degree oven for 35 minutes.