Making emilybites layered enchilada bake tonight for supper. A great healthy comfort food for cold rainy days. Sigh...when will summer arrive? https://emilybites.com/2016/06/layered-chicken-enchilada-bake.html

I love casseroles too. Sounds like you have some great ideas with the leftovers too. It may be a bit too hot for casseroles this time of year but here is one of my favorites. It is kinda like a "no roll up" enchilada casserole. Here it is. Let me know if you try it:

MEXICAN-STYLE LASAGNA

INGREDIENTS:
1 lb. ground beef (can substitute turkey or chicken)
1 cup salsa of choice
1 pkg taco seasoning mix (or I make my own with ingredients below)
6 corn tortillas (6 inch)
1 can (15 oz.) pinto beans, rinsed
1 ½ cups shredded cheddar cheese (or Mexican blend)
1 bell pepper, chopped
1 onion, chopped
Jalapenos or green chilies to taste (optional)

Optional substitute: make your own taco seasoning mix:
1 Tblsp. chili powder
1 ½ tsp paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
½ tsp cumin
½ tsp oregano
½ tsp black pepper
¼ tsp red pepper flakes

DIRECTIONS:
Heat oven to 400°F.
1. Brown meat in large skillet; drain (unless meat is really lean). Add bell pepper and onion. Stir in salsa and seasoning mix; simmer on low heat 10 minutes, stirring occasionally. Spread ½ cup onto bottom of 8” square or 8” X 9” baking dish sprayed with olive oil. Cover with 2 tortillas.
2. Top with layers of ½ cup meat mixture, half the beans, ½ cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese. Cover.
3. Bake 30 minutes. Remove foil. Let stand 5 minutes before serving.

Makes 6 servings: 430 calories, 20g total fat, 9g sat fat, 1120mg sodium (if using packaged taco seasoning), 35g carbohydrate, 27g protein.

I plan to try your recipe.

Let me know how you all like it.