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Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
Mix refried beans and ½ cup of the prepared enchilada sauce with the beef.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.